Beer cheese soup?

Question

when i lived in Mn we went to Wi and had some beer cheese soup, it was great how do i make it?

Answer 1

Beer Cheese Soup

INGREDIENTS:

* 1/2 cup butter
* 3 cups chicken broth
* 1 tbsp. Worcestershire sauce
* 1/2 cup fresh chopped chives or 2 to 3 tablespoons frozen chopped chives
* 1 c. flour
* 16 oz. Cheez Whiz
* 3/4 cup beer, or use non-alcohol beer
* 1 1/2 c. cream

PREPARATION:
Melt butter; stir in flour. Add broth, stirring constantly, until thick, then add to butter mixture. Remove from heat; add remaining ingredients, except cream. Cook on low in slow cooker 4 to 6 hours; add cream the last 20 minutes.

----------------2nd way to make it is...........

Beer Cheese Soup

2 hours 1¼ hours prep

6 cups whole milk
2 (12 ounce) cans beer (divided)
2 (16 ounce) jars cheese spread, plus
1 (8 ounce) jar cheese spread (I prefer Cheez Whiz)
1 (10 3/4 ounce) can chicken broth, undiluted
1 teaspoon Worcestershire sauce
3-4 dashes Tabasco sauce
6 tablespoons cornstarch



1. Combine milk and 2-1/2 cups of beer in a large Dutch oven.
2. Cook over low heat,stirring constantly,until thoroughly heated.
3. Add cheese spread,chicken broth,worcestershire and Tabasco.
4. Cook over low heat,stirring constantly,until thoroughly heated.
5. Combine corn starch with remaining beer and mix thoroughly.
6. Add to cheese mixture,simmer,stirring constantly,until thickened.
7. (do not boil).

-----------------3rd way---------------

Beer Cheese Soup Recipe

Ingredients

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


Directions

1. First you want to take a large pan over medium flame.
2. Then you can add the bouillon, with beer and water.
3. Next add in the potatoes, celery, carrots and the onion(mix well).
4. Let this cook for approx. 15-2 min.
5. Now add in the cauliflower for 10 min.
6. Last but not least add in the chicken soup and the cheese.
7. This will need to heat through before serving.

Answer 2

8 pieces kielbasa sausage
3 tablespoons olive oil
1 1/2 cups chopped yellow onions
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 bay leaves
3 tablespoons minced garlic
6 tablespoons flour
6 cups chicken stock
2 cups lager beer
4 sprigs thyme
2 cups cubed Gruyere cheese, plus finely grated Gruyere cheese, for garnish
2 tablespoons minced fresh flat-leaf parsley, garnish
8 hot dog buns
Garlic Croutons, recipe below

Saute the kielbasa until golden brown on all sides in a large, hot soup pot, about 4 minutes per side. The sausage will not be cooked through, It will finish cooking in the soup. Remove from the pan and set aside.
In a large pot, heat the oil over medium-high heat. Add the onions, salt, pepper and bay leaves, and cook, stirring, until the onions are slightly caramelized, 12 to 15 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle the flour over the onions and cook, stirring constantly, for 2 minutes. Gradually whisk in the stock and beer. Add the thyme and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 1 hour.
During the last 15 minutes of cooking, add the kielbasa and cook until sausages are cooked through. Remove the cooked sausages from the soup. Add the cheese 1/3 cup at a time, stirring until nearly all melted and smooth after each addition. Remove from the heat and adjust the seasoning, to taste. Ladle into 1 or more thermoses.
Place sausages in each thermos. The hot soup will keep the sausage warm until you are ready to eat it. Pack a roll for the sausage as well. When it's time to eat the soup, remove the kielbasa and place it on the roll - soup and a sandwich on the go! Garnish with parsley, garlic croutons, and finely grated cheese.

Garlic Croutons:
8 tablespoons butter
2 tablespoons minced garlic
2 cups diced day-old French bread (crusts removed), cut into 1/2-inch cubes
1/2 teaspoon salt

Preheat the oven to 375 degrees F.
In a medium ovenproof skillet, melt the butter over medium heat. Add the chopped garlic and cook, stirring, for 30 seconds. Add the bread cubes and salt and toss to combine. Transfer to the oven and bake, stirring occasionally, until the croutons are golden and crisp, about 10 minutes.
Remove from the oven and serve with the Cheese and Beer Soup.
Yield: 2 cups

Answer 3

It is more a question of taste. Non-alcoholic beers aren't generally the taste leaders. As many have mentioned, if you are worried about the alcoholic content in the final product, don't be. The alcohol cooks out. What you want to do is get the best tasting beer you can to make this. Personally, I wouldn't say any of the light beers come under "best tasting" either, but if that's what you have to hand, then use that.

Answer 4

Try Cooking Light. I know they have a recipe for the soup and it won't give you a heart attack when you eat it.

Answer 5

Your first answer is the best she gave you a few recipes that sound really good, I love this soup.

Answer 6

ok u take some beer pour it into a bowl then put grated cheese in it.. yum yum..

Answer 7

http://web.foodnetwork.com/food/web/searchResults?searchString=beer+cheese+soup&site=food&searchType=Recipe

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