Does anyone have an amazing beer and cheese soup recipe?

Question

I live in a small town, and we have several small business owners. They have the best beer cheese soup, and I have yet to find anything anywhere near is good. Help me?

Answer 1

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Beer Cheese Soup
1 cup butter or margarine
1 cup finely chopped celery
1 cup finely chopped carrots
1 cup finely chopped onion
1 cup all-purpose flour
1 teaspoon prepared mustard
8 cups vegetable or chicken broth
1 (12-ounce) can beer (preferably flat)
2 cups shredded sharp cheddar cheese
3 tablespoons freshly grated parmesan cheese
Chopped fresh parsley

In a large soup pot over medium heat, melt butter or margarine. Add celery, carrots, and onion; saute until tender but not brown. Remove vegetables with a slotted spoon, reserving butter in soup pot. Place vegetables into a food processor blender; whirl until smooth; set aside.

In the soup pot over medium heat, make a roux with reserved butter or margarine, flour, and prepared mustard. Gradually add chicken broth, stirring constantly. Reduce heat to medium-low and cook 10 to 15 minutes, stirring constantly, until mixture just comes to a gentle boil and is thickened.

Reduce heat to low. Add beer and stir to combine. Mix in pureed vegetables and cheddar cheese; simmer another 20 minutes, stirring occasionally, until cheese is melted. Remove from heat. Serve in soup bowls topped with parmesan cheese and parsley.

Makes 8 servings.

Answer 2

HEARTY BEER CHEESE SOUP

4 chicken bouillon
1 qt. water or 3 c. water & 1 can beer
1 c. diced celery
1 c. diced onion
2 1/2 c. raw potatoes, cubed
1 c. diced carrots
1 (20 oz.) pkg. frozen vegetable mix
2 cans cream of chicken soup
1 lb. Velveeta cheese, cubed

Cook, covered the bouillon, water, beer, celery and onion for approximately 20 minutes. Add potatoes, carrots, vegetables and cook until tender. Add chicken soup and cheese. Heat until cheese is melted and soup is hot. Makes 4 quarts.

Answer 3

The key is using a really good beer.

here is mine:
In the bottom of 8qt stock pot, saute until tender over med heat:
1 T each: olive oil and butter
1/4 cup each diced into 1/4 inch pieces - onion, carrots, celery.
Salt and pepper to taste.

Once these are tender, add 2 T flour. Stir over low heat for a couple of minutes. Add 2 cups milk (I use skim - or use vegetable or chicken stock). Turn heat back up to med. Stir until thickened. Add 2 cups shredded cheddar (I like sharp) and stir until it is melted. At this point, if you want a smooth soup - use the immersion blender. Add 1 cup of chicken (vegetable) stock and 2 bottles of a good lager (light or dark is up to you). Simmer on low for about 20 - 30 minutes, checking on it occasionally. If it gets too thick, add vegetable or chicken stock to thin it.

Answer 4

i use the same exact recipe as Caroline W but i add fresh, cooked shrimp towards the end!!!
plus a can of beer!

YUMMY

Answer 5

take some onions fry them till brown not burnt then add beef stock and a good strong dark beer then simmer for 30Min's
then crumble in some Stilton allow to melt then serve with crusty bread