Beer Cheese Soup
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
1/2 gallon
ingredients
- 6 cups chicken stock
- 2 1⁄2 ounces flour
- 2 1⁄2 ounces butter
- 1⁄8 cup onion, chopped
- 1⁄8 cup carrot, chopped
- 1⁄4 teaspoon garlic salt
- 1⁄4 teaspoon Tabasco sauce
- 1 tablespoon Worcestershire sauce
- 1 cup beer
- 4 ounces bacon or 4 ounces ham, diced
- 1 1⁄4 cups extra-sharp cheddar cheese, shredded
directions
- Cook bacon, then set aside.
- Saute onion and carrot in butter until tender.
- Set aside.
- Warm butter in a small pan, add flour and cook for 5 minutes on low heat, stirring frequently.
- Set aside.
- Bring chicken stock to a boil.
- Stir in flour/butter mixture until dissolved.
- Reduce heat to low and cook for 10 minutes, stirring often to prevent burning.
- Add onion, carrot, Worcestershire sauce, garlic salt, tabasco, and bacon.
- Cook on low-medium heat for 25 minutes, stirring occasionally.
- Stir in cheese until completely melted, add beer and cook for 15 minutes on low, stirring frequently, and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I use to work at a little diner here in Stafford, Virginia and I remember my boss making beer cheese soup for the lunch crowd. Now, I've got to tell you, I hated it. There was just the most disgusting smell to it, and then the taste just made it that much worse, lol. Surprisingly the soup was a really great seller with the lunch crowd, and I remember serving quite "a few" bowls/cups of it. So dispite my loathing this soup, I would recommend it. You are very likely to enjoy it just by statistics alone, lol.
RECIPE SUBMITTED BY
My specialty in cooking is Asian foods (focus in Japanese, Chinese, Thai and Korean) and French foods.