id like a recipie for some awesome beer cheese soup. any takers?

Question

i had beer cheese soup at a restaraunt before. the second time it wasnt as good. I hope to find the recipie of the beer cheese soup i had the first time i tried it. it was delicious.

Answer 1

Beer Cheese Soup Recipes

Bacon 'n Cheddar Beer Soup Recipe
Serves/Makes: 25

Ingredients:

6 ounces Vegetable oil
1 1/2 pound Onions; coarsely chopped
1 1/4 pound Potatoes; diced
1 pound Carrots; diced
1 pound Celery; sliced
1 can Chef-Mate Bacon 'n Cheddar -Cheese Sauce (#10 can)
2 cups Beer
1 quart Chicken stock
1 1/4 pound Mixed Vegetables; frozen
1/2 teaspoon Paprika
1/2 teaspoon White Pepper
1/4 teaspoon Liquid Smoke flavor
2 tablespoons Parsley; chopped
Directions:

Place vegetable oil in large stockpot. Add onion, potatoes, carrots and celery; saute 25-30 minutes or until vegetables are cooked. Add remaining ingredients. Combine thoroughly. Simmer 20 minutes over low heat, stirring occasionally. Serve hot.

Serving size: 1 cup

This recipe for Bacon 'n Cheddar Beer Soup serves/makes 25.



Beer Cheese Soup Recipe
Serves/Makes: 4
Ready in: < 30 minutes
Difficulty: 3
(1=easiest :: hardest=5)

Categories:
Beer Cheese Soup Recipes

Ingredients:

1/2 cup butter
1 medium onion, diced
2 stalks celery, diced
1/2 cup flour
4 cups chicken broth
12 ounces beer
1 1/2 cup cheddar cheese, grated
1/2 teaspoon dry mustard
Salt and white pepper to taste
Directions:

Melt the butter in a heavy saucepan. Stir in the onion and celery and cook until just soft. Sprinkle the flour in and cook, stirring for 3-4 minutes. Slowly whisk in first the broth, then the beer.

Bring to a boil. Reduce heat. Slowly whisk in the cheese. Add the mustard. Remove from the heat; serve immediately.

This recipe for Beer Cheese Soup serves/makes 4.

Answer 2

Drink 2 to 3 gallons of beer, eat three or four ploughmans lunches or maybe 4 toasted cheese sandwiches then watch Richard, Leah etc on Big Brother (to turn the stomach) and Voila you'll have copious amounts of cheese and beer soup.

Answer 3

1/4 lb butter
8 ounces cheddar cheese or American cheese
3 cups chopped celery
12 ounces beer
3 cups chopped onions
1 teaspoon garlic salt
1 stalk grated carrots
1 teaspoon white pepper
8 tablespoons flour
6 cups chicken stock

4 servings 4 bowls


1 hour 30 mins prep
Sauté celery, onions, carrots in butter.
Add salt and pepper.
Blend in flour.
Add chicken stock and cheese.
Heat gently until cheese melts.
Add beer.
Adjust spices to taste.
Serve piping hot with croutons on top, if desired.

Answer 4

Beer cheese soup

INGREDIENTS:
4 cubes chicken bouillon
1 (12 fluid ounce) can or bottle beer
4 cups water
1 1/2 cups cubed potatoes
1 cup chopped celery
1 cup diced carrots
1 cup chopped onion
1 (20 ounce) package frozen cauliflower and broccoli
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta), cubed

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DIRECTIONS:
In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.

Answer 5

since the answers so far are really decent, let me just add another suggestion. Using cheese and beer we do a thicker version of soup and make a fondue sauce...it is heavenly

Answer 6

I had such a soup at a restaurant overlooking the river in New York City. They wouldn't give me the recipe. but they did say it was made with beer, cheez-whiz, and tabasco sauce.

Answer 7

Be sure to use good beer and good cheese.

Answer 8

beer and cheese in water