Best Tillamook Cheddar And Beer Soup Recipes

CHEDDAR CHEESE & BEER SOUP

Steps:

• In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender., Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.

TILLAMOOK BEER CHEESE SOUP

Steps:

• Heat butter in sauté pan.
• Add flour and cook on low heat.
• Stir mixture until it starts to bubble.
• Do not allow to brown.
• Pull off fire and set aside.
• Heat milk in sauce pan until it is just ready to boil.
• Add garlic, salt and pepper and crushed chilies.
• Stir mixture until just before boiling.
• Add half of flour/butter mixture (Roux) and stir with wire whisk until at a low simmer.
• Additional Roux may be added to thicken.
• Stir constantly to avoid burning.
• Turn down heat and add cheese and beer.
• Stir to allow cheese to melt.
• Texture should be smooth to the touch.
• May be reheated on low temperature.
• (Do not boil.).

CHEDDAR BEER SOUP

Steps:

• Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
• Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
• Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
• Serve sprinkled with bacon.

WISCONSIN NATIVE'S BEER CHEESE SOUP

Steps:

• In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
• Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
• Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

TILLAMOOK CHEDDAR AND BEER SOUP

Steps:

• Place a large sauté pan over medium-high heat and add the butter. Add the onion and sauté for about 10 minutes, until lightly browned.
• Transfer the onion to the slow cooker and add the celery, potato, stock, and beer. Cover and cook on low for 6 to 8 hours, until the vegetables are tender. Add the Tabasco, mustard, and Worcestershire sauce and stir well.
• Using a potato masher, coarsely mash the potatoes until the soup is somewhat thickened but still lumpy. Add the cheese and stir until melted.
• Ladle the soup into bowls and serve hot, garnished with the chives and a dollop of crème fraîche if desired.