I am looking for a recipe for soup that has beer as part of the ingredients...?

Question

Yes, I know...why spoil a perfectly good beer!?

Answer 1

Taco Soup With Beer

1 lb lean ground beef
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can corn, rinsed and drained
1 (15 ounce) can green beans, rinsed and drained
1 (15 ounce) can ranch style beans, undrained
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 (12 ounce) bottle beer
1 (10 ounce) can diced tomatoes and green chilies (such as Rotel)
1 (1 3/4 ounce) envelope dry ranch dressing mix
1 (1 1/4 ounce) package taco seasoning mix
5 corn tortillas
salt, to taste



1. Brown beef in a large pot until no longer pink, draining off all fat.
2. Mix all remaining ingredients (except the corn tortillas and the salt) into the same pot with the beef.
3. Bring to a boil, then reduce heat to simmer and let cook 30 minutes.
4. Meanwhile, preheat oven to 400°F.
5. Using kitchen shears, cut tortillas into thin strips.
6. Place tortilla strips onto a baking sheet and spray lightly with some nonstick spray.
7. Season to taste wih a little salt and bake about 5 minutes or until they just start to crsip up.
8. Serve soup in bowls with a few of the tortilla strips set on top as a garnish.

-----------------Beer Cheese Soup

INGREDIENTS:

* 1 cup minced celery
* 1 cup minced carrots
* 1 onion, minced
* 1/2 cup butter
* 1/3 cup flour
* 1/2 tsp. salt
* 1/4 tsp. pepper
* 2 cups half and half
* 10 oz. bottle beer (non alcoholic works just fine)
* 10 oz. can condensed chicken broth
* 3 cups grated sharp Cheddar cheese
* white cheese popcorn

PREPARATION:
In heavy stockpot, saute celery, carrots, and onion in butter until tender, 4-5 minutes. Add flour and cook with a wire whisk, stirring constantly, until mixture bubbles, 4-5 minutes. Add half and half, beer, and chicken broth.

Cook and stir until thickened, about 10 minutes. Then add cheese, salt and pepper and cook until soup is blended and cheese is melted. Serves 6

------------Beer Cheese Veggie Soup

Ingredients
2 cups (8 oz) cauliflower florets
1 cup Plus 3 tbsp. water
1 tbsp. Margarine
1/2 cup Frozen chopped onions
1/2 tsp. Bottled minced garlic
1 tsp. Worcestershire sauce
1 can Or bottle (12 oz) light-bodied beer
1 can (14.75 oz) fat-free chicken broth
3 tbsp. Cornstarch
2 cups Half-and-half
2 cups (8 oz) shredded sharp cheddar cheese
Real bacon bits (optional)
Preparation

Place the cauliflower and 1 cup water in a covered dish and microwave on high until tender, about 5 minutes. Meanwhile, melt the margarine in a 4 1/2 quart Dutch oven or soup pot over medium heat. Add the onions, garlic and Worcestershire and stir well. Add the beer. Raise heat to high and boil 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium and boil while you drain the cauliflower, chop it into bite-sized pieces and add it to the pot. Combine the cornstarch and 3 tbsp. water in a small container that has a lid. Shake until the lumps disappear, then set aside. Add the half-and-half and cheese to the soup. Stir constantly until the cheese melts, then shake the cornstarch mixture again and add it to the pot. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits (if using).

------------Crockpot Cheese Soup With Beer

INGREDIENTS:

* 1/4 cup finely chopped celery
* 1/4 cup finely chopped carrot
* 1/4 cup finely chopped green pepper
* 1/4 cup finely chopped onion
* 3 cans (approx. 14 ounces each) chicken broth
* 2 tablespoons butter
* 1 teaspoon salt
* 1/4 teaspoon pepper, or to taste
* 1/3 cup all-purpose flour
* 3 cups (12 ounces) shredded sharp Cheddar cheese
* 1 can (12 ounces) light beer at room temperature

PREPARATION:
Combine celery, carrot, green pepper and onion in slow cooker. Add chicken broth, butter, salt, and pepper. Cover and cook on low for 5 to 6 hours. Strain mixture; puree vegetables in blender and return to pot with broth.

Increase to HIGH setting. Dissolve flour in small amount of water; add to broth. Add cheese, 1/2 cup at a time, stirring until blended. Pour in beer. Cover and cook on high 30 minutes, or until cheese is melted and soup is hot.
Makes 6 to 8 servings.

Answer 2

INGREDIENTS
1 tablespoon butter
1/2 onion, minced
1/2 clove garlic, minced
1 tablespoon all-purpose flour
1 3/4 cups milk
8 ounces processed cheese, cubed
1 cup beer
1/4 cup crumbled cooked bacon

DIRECTIONS
Melt the butter in a large saucepan over medium heat. Add the onion and garlic; cook and stir until tender and fragrant. Sprinkle the flour over onion and garlic, and stir until blended in. Gradually whisk in the milk so that no lumps form. Continue to stir while you cook until the liquid thickens, about 10 minutes.
Reduce the heat to low, and cook for 5 more minutes, stirring occasionally. Add the cheese, bacon and beer. Gently stir until the cheese is melted and soup is well blended.

Answer 3

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.

Answer 4

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Answer 5

Onion & Beer Soup Recipe #77393
Lighter than the traditional version & quick to make! If, like me, you're not a beer drinker - I suggest using a light beer - like Molson's Canadian!!!!!!!
by CountryLady
4 servings
35 min 5 min prep
2 tablespoons oil
4 cups sliced onions (about 4 medium)
1 tablespoon sugar
1 tablespoon flour
1 cup dark beer
3 cups chicken stock
salt & freshly ground black pepper
4 slices crusty bread, toasted
2 tablespoons chopped fresh parsley
2 cups grated gruyere cheese

Heat oil; add onions& sugar, cover and cook over medium heat, stirring occasionally, for 20- 25 minutes or until the onions are slightly coloured.
Sprinkle flour over onions& stir in.
Slowly add the beer, pour in chicken stock and season to taste.
Bring to a boil, reduce heat and simmer for 5 minutes.
Place toast slices in ovenproof soup bowls.
Pour broth into each bowl, sprinkle with some parsley& top with grated cheese.
Place under broiler for a couple of minutes to melt cheese.
http://www.recipezaar.com/77393


Captain's Beer Soup
This recipe produces a hearty soup for a cold winter's day that is easy to make and that your guests and family will enjoy.

2 pounds Chopped Flank Steak
1 cup Finely Chopped Onion
2 Cloves Finely Chopped Garlic
1 can of Minced Tomatoes (15 oz)
1 can of Lentils (15 oz)
1 can of Navy Beans (15 oz)
1 can of Dark Beer (12 oz)
1 teaspoon Worcestershire sauce
1 teaspoon finely chopped parsley
2 cups Beef Stock
3 cups water
Season the steak with meat tenderizer 15 minutes before cooking. Brown the steak, onions and garlic. Drain off excess fat. Add the tomatoes, beer and water and slowly bring to a boil over medium heat. Reduce heat and add the remaining ingredients. Simmer for 15 minutes stirring frequently. Salt and pepper to taste.

Classic Beer Cheese Soup
This recipe perhaps more than any other has earned beer cheese soup the reputation of being a challenge to make. The good news is that it's really not that hard to make. The bad news is that it demands the cooks full attention during the entire process.

1 Quart Beer
1 Quart Chicken Stock
3 Egg Yolks
1 cup heavy cream
1 cup shredded Sharp Cheddar Cheese
1 teaspoon Paprika
1 teaspoon Worcestershire sauce
Combine beer and chicken stock and bring to a boil over moderate heat. Simmer for 25 minutes. Whip eggs and combine with heavy cream. Mix in Worcestershire sauce and paprika. Slowly add a little of the hot beer to egg and cream mixture, stirring constantly to prevent curdling. Add cheese to remaining soup. Continue stirring and heat on low for 5 minutes. Do not allow the soup to boil.

Easy Cheesy Beer Soup
If Classic Beer Cheese Soup sounds like it might be out of your league, then there is an alternative. It's cheating and there's no way that it's going to taste as good as the real McCoy, but overall it's not bad. And this recipe doesn't demand your undivided attention and pretty much anybody can pull it off.

1 can Campbell's Cheese Soup (15 oz)
1 cans of Chicken Stock (15 oz)
1 cup Sour Cream
1 can of Beer
1/2 teaspoon Worcestershire sauce
Combine the ingredients and simmer until hot, stirring frequently.
http://www.gaviota.org/recipes/beersoup.shtml


Danish Beer Soup

8 slices pumpernickel bread
2-3 cups dark ale
1 cup water
grated rind and juice of 1 lemon
sugar
whipping cream, plain or whipped
Break the bread into small pieces. Put them in a deep saucepan and pour in the ale, mixed with water. Soak at least 3 hours, or overnight.
When ready to serve, simmer the soup over low heat until it thickens. Puree, stirring in the lemon rind and juice, and sweeten to taste. Return to the saucepan, bring to a boil, then serve immediately--spooning on plain or whipped cream as a garnish.

http://www.soupsong.com/rbeer1.html

Beer Soup

Yield: 1 servings

Ingredients

1 Bottle of beer
4 oz Sugar
4 Egg yolks
1 oz Butter

Instructions

1. Mix beer with yolks and sugar in a jug. Pour into saucepan and beat with rotary whisk, until it boils. Remove from heat at boiling point, add butter and serve with a garnish of parsley and paprika.


http://www.ichef.com/recipe.cfm?task=display&recipeid=91175&itemid=91525