Again looking for a beer cheese soup recipe that is appetizing? How to make it not difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious beer cheese soup should had aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of beer cheese soup, first from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want prepare beer cheese soup delicious as long as you know the trick and how to make this dish can become treat special.

Ingredients and seasonings used in prepare

1. Prepare 1 &1/2 cup diced Onion
2. Prepare 1 cup diced Celery
3. Use 1 cup diced Carrot
4. Use 1/2 cup (1 stick) Butter, melted
5. Take 1/2 cup Flour
6. Prepare 4 cups Chicken Stock
7. Take 1 &1/2 Beer, (Lager / IPA)
8. Prepare 1 teaspoon Black Pepper
9. Prepare 1 teaspoon Cayenne Pepper
10. Take 1 teaspoon Whole Leaf Thyme
11. Take 1 teaspoon Dry Mustard
12. Prepare 1 teaspoon Hot Pepper Sauce
13. Prepare 1 teaspoon Worcestershire Sauce
14. Prepare 1 tablespoon minced Garlic
15. Prepare 8 ounces Velveeta cheese
16. Use 6 oz Merkt's Cheddar Cheese Spread
17. Prepare 8 ounces Cheddar Cheese
18. Use 1 cup Heavy Whipping Cream, (or half and half))
19. Prepare Milk to thin
20. Prepare Optional:
21. Prepare Bacon
22. Prepare Use bacon grease to sauté veggies
23. Prepare Kielbasa
24. Use Paprika sprinkled on top soup at serving
25. Use Croutons
26. Prepare Pretzel

Directions In a large saucepan, saute onion in butter. Stir in the soup, beer, milk, Worcestershire sauce, parsley and paprika. Reduce heat; stir in cheese until melted. Add the cheese to the pureed soup base working in batches and stirring.

Instructions to cook Beer Cheese Soup:

1. In large Dutch Oven, sweat onion, celery and carrot in butter (or bacon grease) until soft.
2. Add chicken stock, beer, seasonings. Bring to boil, then reduce to simmer.
3. Meanwhile, place butter in a 1-quart saucepan and melt over low heat, but do not let it brown.
4. When melted, gradually whisk in flour to make a roux and cook 3 to 5 minutes, whisking occasionally, and being careful not to let mixture brown too much.
5. Temper in some of the soup, 1/3 cup at a time
6. Gradually add the roux to the soup and whisk until smooth, simmer 10 minutes to thicken.
7. Gradually add Velveeta and Merkt cheese and whisk until smooth.
8. Add Cheddar Cheese a bit at a time and whisk until smooth
9. When all the cheese is added and melted, add cream and whisk until combined and heated through.
10. Do not allow soup to boil or the cheese will curdle.
11. Done and ready to serve!

Place the pot back on the stove. Serve right away, garnished with green onions and croutons (optional). Use grated or shredded cheese to allow for even and quick melting. Do not add the cheese cold; it should be at room temperature. Slowly whisk in the beer and broth into the soup base while bringing to a simmer.

me, the simple preparation of Beer Cheese Soup above can help you prepare dishes that are interesting and delicious. great for family/friends Hope it’s useful and good luck!