I need a good "beer cheese soup" recipe?

Answer 1

Beer Cheese Soup

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1 cup butter
1 cup finely chopped celery
1 cup finely chopped carrots
1 cup finely chopped onion
1 cup all-purpose flour
1 teaspoon mustard
8 cups chicken broth
1 12 oz. can beer -- preferably flat
2 cups shredded Cheddar cheese
3 tablespoons freshly grated Parmesan cheese
chopped fresh parsley

1. In a large soup pot over medium heat, melt butter. Add celery, carrots,
and onion; sauté until tender but not brown. Remove vegetables with a
slotted spoon, reserving butter in soup pot. Place vegetables into a food
processor or blender; whirl until smooth; set aside.

2. In the soup pot over medium hat, make a roux with reserved butter, flour,
and mustard. Gradually add chicken broth, stirring constantly. Reduce heat
to medium-low and cook 10 to 15 minutes, stirring constantly, until mixture
just comes to a gentle boil and is thickened.

3. Reduce heat to low. Add beer and stir to combine. Mix in pureed
vegetables and Cheddar cheese; simmer another 20 minutes, stirring
occasionally, until cheese is melted. Remove from heat. Serve in soup bowls
topped with Parmesan cheese and parsley.


Bon Apetite!

Answer 2

Campbells Cheese Soup Recipe

Answer 3

Beer, Cheese Soup? sounds good. But I havent heard of this kind of soup before so I dont have a recepie, sory. GL HF

Answer 4

This is soooooo simple:
use a can of Campbell's condensed Cheddar Cheese soup and dilute it with an equal amount of beer. Top with baby Goldfish crackers.

Answer 5

Bavarian Restaurant Beer Cheese Soup
1 hour 30 min prep
4 servings 4 bowls

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


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 6

Try this! It wins awards!

Combine in soup pot and heat to 160 degrees
Water 24 oz
12 oz Beer/Ale of your choice
A generous dash of Tabasco
2 cloves minced Garlic
1/2 tsp Black Pepper
1/2 tsp Thyme
Pinch of Salt

Add to thicken soup continue to heat to 160 degrees

Roux (3 Tbsp. Flour mixed into 3 Tbsp. Melted Butter)
12 oz Sharp Cheddar cold pack Cheese Spread
2 oz Heavy Whipping Cream

Hints: Whisk warm Roux into soup to thicken. Let Cheddar pack warm to room temperature, then whisk into soup. Add whipping cream to thin to your liking. Garnish soup with Popcorn and serve with sliced French Baguette.

Answer 7

use any cheese soup recipe, google it.. and where it says add water ... put half beer and half water... all soup recipes are generally the same... unless you are wanting a spicey style.. i would say google up some ideas on where to even start, then create your own... mix and add to your own preference,..that is how award winning recipes are made ya know.

Answer 8

this is the recipe I always use...out of the Frugal Gourmet cookbook from like 20 years ago....

http://www.recipesource.com/soups/soups/07/rec0705.html

Answer 9

I have the best one! I used to serve this at my restaurant, and I got the recipe from Hillshire Farms. Try it!! (Warning, it makes a lot, but you'll still eat it all.)

Beer Cheese Sausage Soup

1 cup butter
3/4 cup diced and peeled carrots
1 Tbsp. minced garlic
1 red onion, finely chopped
2 cups flour
1 qt. chicken broth
1 qt. milk (not reduced fat or skim)
3 bay leaves
1.5 tsp. dry mustard
1 Tbsp. Worcestershire sauce
1 tsp. salt
12 oz. beer of choice (I used cheap light beer)
1 pound grated extra sharp cheddar
6 oz. Swiss cheese, grated or cubed from slices
1 pound smoked sausage links, sliced into coins

1. Melt butter in a saucepan. Add carrot, garlic, and onion. Saute until softened. Add flour and cook for 5 minutes, stirring often. Add remaining ingredients except for cheese and sausage. Reduce heat to low and let cook until soup has thickened, whisking often. Slowly whisk cheese into soup until combined and smooth.

2. Saute sausage in separate pan until heated through. Blot excess grease and add to soup. Keep soup hot.

Makes 15 cups, or 20 six oz. servings.

Answer 10

BEER & CHEESE SOUP 1 c. carrots, chopped 1 c. celery, chopped 1 c. yellow onions, chopped 2 tsp. peanut oil 6 c. chicken soup stock 1 c. Cheddar cheese, grated 2 tsp. flour 1/2 tsp. dry mustard 1/8 tsp. Tabasco 1/8 tsp. Worcestershire sauce 1 (12 oz.) can beer Saute the carrots, celery and onions in oil until lightly browned. Bring soup stock to a boil. Add vegetables and simmer for 45 minutes. Dredge the cheese in the flour and mix into the soup, stirring constantly until the mixture thickens. Keep stirring often until you serve. Add the salt, pepper, mustard, Tabasco and Worcestershire. Finally add the beer and stir until all is hot. OR BEER CHEESE SOUP 4 chicken bouillon cubes 1 can beer 1 qt. water 1 c. celery, cubed 1 c. onions, cubed 1 1/2 c. potatoes, cubed 1 (20 oz.) frozen broccoli Carrot and cauliflower bag 2 cans cream of chicken soup 1 lb. Velveeta cheese, cubed Dissolve chicken cubes in water and beer. Then add celery, onion, and potatoes and cook 20 minutes. Add the frozen vegetables and cook 15 minutes. Then add the cream of chicken soup and Velveeta cheese. Cook until melted OR EASY BEER CHEESE SOUP 2 (10 1/2 oz.) cans condensed cream soup, such as celery, mushroom or chicken 1 tsp. Worcestershire sauce 1/4 tsp. seasoned salt 1/4 tsp. paprika 2 (12 oz.) cans or bottles of beer 2 c. shredded cheddar cheese (8 oz.) Garnish (opt.) 1. In a saucepan, mix soup and seasoning. Add beer gradually while stirring. Heat to simmering. 2. Add cheese. Heat slowly, stirring constantly, until cheese is melted. 3. Pour into soup bowls or cups. Garnish as desired with croutons, bacon bits, minced parsley or chives. 7 cups, about 8 servings OR HEARTY BEER CHEESE SOUP 4 c. chicken broth 1 1/2 c. diced, peeled potatoes 1 c. sliced carrots 1/2 c. chopped celery 1/2 c. chopped green pepper 1/4 c. chopped onion 16 oz. jar pasteurized process cheese spread 2 (10 3/4 oz.) cans condensed cream of chicken soup 1 c. beer In Dutch oven, combine chicken broth, potatoes, carrots, celery, green pepper and onion. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Add cheese spread, soup and beer; stir until cheese is melted and mixture is well combined. Heat gently, stirring frequently. DO NOT BOIL. Garnish with real bacon bits. Makes 8 (1 1/4 cups) servings. OR BEST EVER BEER CHEESE SOUP 1/4 c. butter 1 c. onions, chopped 1/2 c. celery, chopped 1/2 c. carrot, chopped 1/4 c. fresh parsley, chopped 2 cloves garlic, crushed 1/4 c. flour 3 tsp. dry mustard 1/8 tsp. pepper 2 c. Half & Half or milk 1 c. 1/3-less salt chicken broth 12 oz. (2 1/2 c.) American process cheese, cubed 1 (12 oz.) can beer 2 c. popcorn, popped Melt butter in large saucepan or Dutch oven over medium heat. Stir in onions, celery, carrot, parsley and garlic. Cook over medium heat 5 to 6 minutes or until vegetables are crisp-tender. Stir in flour, mustard and pepper; mix well. Cook 1 minute, stirring constantly. Gradually add Half & Half and chicken broth; mix well. Cook, uncovered, over medium heat 10 to 15 minutes or until soup is thickened and thoroughly heated. Stir in cheese and beer; cook 5 to 8 minutes or until cheese is melted, stirring frequently. DO NOT BOIL. Garnish with popcorn. Makes 7 (1-cup) servings. OR BEER, CHEESE AND VEGETABLE SOUP 2 c. water 2 c. diced potatoes 1 1/2 c. chopped onion 1 c. sliced carrot 1 c. chopped celery 1/4 c. butter 6 chicken bouillon cubes 1/2 c. flour 2 c. milk 3 c. shredded American or mild cheddar cheese (about 12 oz.) 1 tsp. dry mustard 1/3 tsp. cayenne pepper (opt.) 1/2 c. beer Combine water, vegetables, butter and bouillon in large saucepan. Heat to boiling, reduce heat, cover and simmer 30 minutes, or until vegetables are tender. Combine flour and milk in small bowl; beat until smooth. Gradually blend into simmering soup. Add cheese, mustard and cayenne. Cook and stir just until cheese melts. Beer is added at this time. However, if soup is not to be all eaten at one meal it is best to let each person add a spoonful of beer to his own bowl of soup instead of adding it to the pot. Soup may be garnished with popcorn JM