Thursday, April 14, 2011

Beer Cheese Soup

Scott and I LOVE beer cheese soup! When Scott came across this recipe in one of my Pillsbury cookbooks, he instantly wanted to make it! We still need to play with this recipe a bit because we weren't in love with it, but overall it was good! It was so yummy on a chilly day!

The Changes
Because it was a little bland, we added garlic, Tabasco, seasoned salt, and a little lemon juice. We used a little more cheese and flour to thicken it as well.

The Lessons
We used a bag of frozen vegetables with carrots celery and onions already mixed together. We threw them into the food processor. It turned out great!

The Verdict
3/5 stars. We thoroughly enjoyed it but there is definitely something missing and we will make it again!

Beer Cheese Soup-Adapted from Pillsbury
Total Time: 30 Minutes
Serves 5

1/2
cup butter or margarine
3/4
cup finely chopped carrots
1/2
cup finely chopped celery
1/4
cup finely chopped onion
1
cup quick-mixing flour
1/2
teaspoon paprika
1/8
teaspoon black pepper
1/8
teaspoon ground red pepper (cayenne)
3
cups chicken broth 
1
cup whipping cream
4
cups shredded sharp Cheddar cheese (16 oz)
1
can (12 oz) beer

  • In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent.
  • Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute.
  • Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn.





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