Beer Cheese Soup RecipeIf you have never heard of a beer cheese soup recipe before, it might sound like an odd combination. In fact, beer and cheese have much more in common than the fact that they both go well with pizza! Ingredients
4 tablespoons butter
1 small onion, chopped 1 clove of garlic, minced 1 teaspoon Worcestershire sauce 1 can or bottle of your favorite beer 3 to 4 cups chicken broth or stock 3 tablespoons flour 2 cups light cream or milk 2 cups sharp cheddar cheese, grated or shredded Preparation1. Melt 1 tablespoon of the the butter in soup pot on medium low heat. Add onions and garlic, sprinkle with salt, saute until onions are soft.2. Add the beer and Worcestershire sauce. Continue to cook for a few minutes. 3. Add broth. Bring to a boil, reduce, and simmer while you make the cheese sauce. 4. Melt butter in a sauce pan on medium heat. Stir in flour a bit at a time, stirring to keep it smooth. 5. Cook the butter and flour mixture for a few minutes to remove the raw flour taste. Remove from heat, and add cream or milk slowly, stirring to keep it smooth and lump-free. 6. Return the cream sauce to the heat, and add the cheese a bit at a time, stirring to mix it in as it melts. 7. Slowly add the cheese sauce to the soup. Keep stirring to make sure it does not clump. NotesA beer cheese soup recipe, like many that include cheese, benefits greatly from the addition of bacon bits. You can also add green onions or chives for both taste and color, as they make a great contrast to the color of the cheese. Also, some toasted sourdough or rye bread, with the deep flavor of grains, is a terrific compliment to the beer in the soup.And if you like recipes with Beer Inside, check out Mike Snyder's Beer Recipe Collection. Tips and TechniquesWhen you cook with liquids that contain alcohol, there is no reason that the alcohol has to remain. Alcohol is a great flavor carrier, so it is definitely better to use the real thing than a dealcoholized version. But if you are really trying to avoid alcohol, you just need to give the alcohol a chance to evaporate. By the time it does so, it will have done its flavor-carrying job.For this reason, you should add the alcohol when there is relatively little liquid. That way, the evaporation will be mostly alcohol until it reaches a much lower percentage. So you can still have a beer cheese soup recipe that tastes like beer, but has a lot less booze! Return from Beer Cheese Soup Recipe to Cream Soups Return from Beer Cheese Soup Recipe to Homemade Soup Recipes |
