Best Best Ever Beer Cheese Recipes

BEST-EVER BEER CHEESE SOUP

Steps:

• In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
• Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
• Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
• Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
• Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

BEST EVER BEER CHEESE SOUP

Steps:

• Melt butter in dutch oven over medium heat.
• Stir in onion, celery, carrot, parsley, and garlic.
• Cook 5 - 6 minutes or until vegetables are crisp tender.
• Stir in flour, mustard, and pepper.
• Mix well.
• Cook 1 minute stirring constantly.
• Gradually add milk and chicken broth and mix well.
• Cook uncovered over medium heat for 10 - 15 minutes or until soup is thickened and thoroughly heated.
• Stir in cheese and beer and cooke 5 - 8 minutes or until cheese is melted, stirring frequently.
• DO NOT BOIL.

BEST EVER BEER CHEESE

Steps:

• Blend all ingredients together in a food processor.
• (Mixer can be used but it takes a long time to get it smooth.) Let stand in refrigerator 24- 48 hours and serve with Crackers or Celery sticks.