Again looking for a beer cheese soup recipe that is unique? 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 can 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, next selection of fresh ingredients and good, until how to make and serve. No need dizzy if want prepare beer cheese soup which is delicious as long as you know the trick and how to make this dish you can be treat special.

Ingredients and seasonings required exist for make

1. Take 1 pound chopped bacon
2. Prepare 2 finely chopped white onions
3. Use 2 finely chopped red bell pepper
4. Prepare 2 tablespoons parsley flakes
5. Use 1/2 cup flour
6. Use 8 tablespoons cubed butter
7. Prepare 3 cups Pilsner beer (usually pub beer)
8. Prepare 4 cups chicken stock
9. Prepare 2 cups heavy cream
10. Prepare 16 oz shredded cheddar
11. Take Salt and pepper to taste

Reduce heat to low and cook until soup has thickened. But it is all-American cheesy comfort food, and worth every last indulgent bite. We've pulled out all of the stops for this one. Directions In a large saucepan, saute onion in butter.

How to cook Beer cheese soup:

1. Cook bacon until crispy (about 7 minutes on medium high heat) set aside
2. Save about 4 tablespoons of bacon grease in the pot
3. Add onion and pepper cook until tender (about 5 minutes medium high heat)
4. Reduce to medium. Add butter and parsley flakes. Stir until completely melted.
5. Sprinkle flour over veggies and stir until fully incorporated.
6. After flour is fully incorporated, add beer, stirring until mixture thickens
7. Slowly add chicken stock and cream. Stir until combined and bring back to a simmer
8. Add grated cheese a handful at a time until melted.
9. Salt and pepper to taste.
10. Garnish with bacon pieces
11. Done and ready to serve!

Stir in the soup, beer, milk, Worcestershire sauce, parsley and paprika. Reduce heat; stir in cheese until melted. Use grated or shredded cheese to allow for even and quick melting. Do not add the cheese cold; it should be at room temperature. Add the cheese to the pureed soup base working in batches and stirring.

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