Chris' Recipes

Bon Appetite!

Beer Cheese Soup

Written By: Chris - Jan• 02•13

When I’m hosting the kids, I like to rotate requests of favorite soups and dishes to prepare.  My daughter Michelle loves beer cheese soup.  I had recently had a small cup at lunch while eating out with Bill, so when she mentioned she was hungry for it, I was looking forward to making it for everyone to share!

This recipe is large and can easily be cut in half, but we typically eat in large groups and I like to freeze some to pull out for an effortless second time around.  It was a bit spicy, so you may wish to start with less hot sauce and/or Cayenne Pepper and add to your taste.  It does freeze perfectly, because when I pulled it out for our Christmas open house about a month later, not only was Shell pleased to eat it again, but it tasted delicious!

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Ingredients:

18 Cups (4.5 quarts) homemade Chicken Stock
3 Carrots, large, chopped
6 Cups Onion, chopped
6 Cups Celery, chopped
6 Garlic Cloves
3 Cups Mashed Potatoes
1/4 Cup Franks Hot Pepper Sauce
2 large can Miller Light
1 Summit Winter Ale
1 Table spoon Cayenne
1 Stick Butter
1 Cup Better than Boullion, Chicken
1 Cup Flour
1 Cup Wondra
2 Cups Half & Half
2 Cups Heavy Cream
8 Cups shredded Sharp
8 Cups shredded Mild Cheddar Cheese
1/4 Cup Dijon Mustard
4 Tablespoons Worcestershire Sauce
2 Tablespoon Dry Mustard

I always reserve the carcasses from chicken dinners by tossing them into an airtight zip lock baggie in the freezer.  Nothing can substitute for the rich flavor of prepare chicken stock within your recipes.  Prepare stock and set aside, or use stock you have on hand.

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In a large pan over medium heat, saute onion in oil until they start to become soft

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Add carrots, celery, and garlic.  Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and simmer until vegetables are tender.  Add mashed potatoes for thickening. You could use more flour if necessary, or if you don’t have mashed potatoes on hand.  Remove from heat.

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Heat butter in a large soup pot over medium-high heat. Stir in flour and Wondra with a wire whisk.  Cook, stirring until the flour is light brown, about five minutes. Gradually stir in milk, whisking to prevent scorching, until thickened.   Gradually stir cheese into broth and keep warm on a low simmer while stirring beer into cheese mixture.  Stir in Dijon mustard, Worcestershire sauce, and dry mustard.  Adjust for hot pepper sauce. Bring to a simmer, and cook at least more 10 minutes.

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I use an immersion blender to puree everything.  You can also use a blender, or if you prefer – leave it with the chunks of vegetables.

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Add cream mixture to soup and remove from heat and serve topped with popcorn, if you desire!

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Allow to cool completely before placing into airtight containers to store in fridge or freezer. 

Enjoy!

Cheers!
~Chris

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