Beer Cheese Soup 2 ways

1 is to take a light beer ( I recommend a pale ale since i've used it instead)
1 cup of cheese, a can of chicken broth, half cup of diced onions, 1 cup of half and half cream and 2-3 tbsp of corn starch ( i don't like it but you may know how to de-lump it).

Add 1 tsp of minced garlic
1 tsp of worchesterchire sauce...

The second that is really good is all the same ingredients just replace the chicken broth with chedder cheese soup...

How to cook it all in order:

you'll need a small pan and a medium pot

throw onions, garlic, worchesterchire sauce, and 1 tbsp of butter into pan,
saute with either milk or beer - 1/3
cook on medium heat

In the pot add soup with a full bottle or can of beer
cook on high to let the alcohol evaporate - 5 mins

Toss pan ingredients into pot...
Then add your corn starch (if you want) and shredded cheese ( 1 cup) (if you want). Stir until smooth.



Both are very good, and with the chedder cheese soup you don't need to add a cup of chedder cheese unless you want to use it as a garnish.

Perfect for those cold winter days.

Enjoy!

[edit on 13-12-2004 by TrueLies]

Sounds like an interesting soup.
What exactly does it taste like? Are the onions dominant with regard to lalvour?

Leave it to a Canadian to figure: beer + soup = meal.

Originally posted by parrhesia
Sounds like an interesting soup.
What exactly does it taste like? Are the onions dominant with regard to lalvour?

It mostly tastes like cheese, with a hint of beer, the onions aren't dominant but they do help to bring out more flavour, I also forgot to mention, to add:

1 tsp of minced garlic and
1 tsp of worchesterchire sauce

These ingredients just add more flavour, combined they make an excellent treat for your taste buds.

Originally posted by intrepid
Leave it to a Canadian to figure: beer + soup = meal.

Gotta get those daily vitamins in...

Alright, now come up with a meatlovers pizza and beer flavored soup!

You're on a beer binge aren't you TL?

How to make those lumps go bye-bye
It's called a "slurrie" in the restaurant biz...

Just take your cornstarch and add about an equal amount of water to it and stir it around....

You can add it like this or you can add a little bit of the liquid from whatever it is you want to thicken....

Important: To maximize the thickening effect, only add it while the soup or liquid is at a boil....

Some people think using cornstarch is cheating and unprofessional....Another route is to make a roux (equal parts butter and flour cooked to either a pale or dark consistancy). A roux works the opposite way - You usually want to slowly add the hot liquid to the roux and stir constantly...

Both agents however, will thicken at small portions of use, so be careful....


[edit on 12/14/2004 by EnronOutrunHomerun]