Best Cold Weather Recipe Beer Cheese Soup Recipes
COLD WEATHER BEER CHEESE SOUP
Make and share this Cold Weather Beer Cheese Soup recipe from Food.com.
Provided by Lavender Lynn
Categories Cheese
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Saute vegetables in butter until done, but not browned.
- Blend in flour, dry mustard, and chicken stock; cook 5 minutes.
- Blend in cheddar cheese, parmesan cheese,m and beer.
- Let simmer 30 minutes.
- Season with salt and pepper.
Nutrition Facts : Calories 281.8, Fat 21.3, SaturatedFat 12.9, Cholesterol 59, Sodium 423.9, Carbohydrate 11.9, Fiber 0.6, Sugar 2.7, Protein 8.8
POTATO BEER CHEESE SOUP
This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe. -Patti Lavell, Islamorada, Florida
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place the potatoes, onion and water in a large saucepan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from the heat; cool slightly (do not drain). In a blender, cover and process mixture in batches until smooth. Return all to the pan and heat through., Stir in the milk, beer, Worcestershire sauce, bouillon, salt, mustard and white pepper; heat through. Stir in cheese just until melted. If desired, top with croutons, bacon, chives and/or pepper.
Nutrition Facts : Calories 211 calories, Fat 9g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 738mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
BEST-EVER BEER CHEESE SOUP
Provided by Amy Thielen
Time 55m
Yield 6 servings
Number Of Ingredients 17
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.
WISCONSIN BEER-CHEESE SOUP
I love beer cheese soup, and this is one of my fave's. Great in a bread bowl or with fresh baked beer cheese muffins. Perfect for cold & snowy days.
Provided by F-16 momma
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Spoon flour into measuring cup& level off.
- Melt butter in large saucepan, and add flour.
- Cook 1 minute, stirring constantly until smooth and bubbly.
- Add garlic, onion, Worcestershire sauce, salt, mustard and pepper; blend well.
- Gradually stir in chicken broth, half-and-half and beer; cook until thickened, stirring constantly.
- Add cheese; stir until melted.
- Add potatoes and heat gently, stirring often, but do not allow to boil.
- Top with popcorn.
Nutrition Facts : Calories 643.5, Fat 43.3, SaturatedFat 27, Cholesterol 128.8, Sodium 966.2, Carbohydrate 34.7, Fiber 3.1, Sugar 1.9, Protein 27
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