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  • Soups - Beer Cheese Soup

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    quirtep
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    This document provides two recipes for beer cheese soup. The first recipe calls for Velveeta cheese, celery soup, water, beer, and Worcestershire sauce. The second and more involved recipe calls for sautéing onions in butter before adding beer, broth, half-and-half, sharp cheddar cheese, and a cornstarch slurry to thicken the soup. This alternative recipe is finished with bacon bits as a garnish.

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    This document provides two recipes for beer cheese soup. The first recipe calls for Velveeta cheese, celery soup, water, beer, and Worcestershire sauce. The second and more involved recipe calls for sautéing onions in butter before adding beer, broth, half-and-half, sharp cheddar cheese, and a cornstarch slurry to thicken the soup. This alternative recipe is finished with bacon bits as a garnish.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    17 views1 page

    Soups - Beer Cheese Soup

    Uploaded by

    quirtep
    This document provides two recipes for beer cheese soup. The first recipe calls for Velveeta cheese, celery soup, water, beer, and Worcestershire sauce. The second and more involved recipe calls for sautéing onions in butter before adding beer, broth, half-and-half, sharp cheddar cheese, and a cornstarch slurry to thicken the soup. This alternative recipe is finished with bacon bits as a garnish.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    of 1

    Beer Cheese Soup

    From Michelle Zelany Ingredients:


    2# Velveeta (Mexican if you want it spicy) 4 cans celery soup 2 cups water 1 beer 1 tbl worcestershire sauce Heat and eat.

    ~~~~~~~~~~~~~~~
    Alternative Recipe Ingredients: 1 Tbl Butter or margarine cup chopped onion 1 tsp Worcestershire sauce 1 12 oz beer 1 cups chicken broth 3 Tbl cornstarch 2 cups half & half 2 cups shredded sharp Cheddar cheese Directions: Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer. Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside. Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes.

    Serve garnished with bacon bits.

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