4 Beer Cheese Soup Recipes

LEAMINGTON'S BEER-CHEESE SOUP

1/8 lb. butter
1/2 cup flour
1-1/2 qt. chicken broth
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped parsley
1/2 cup chopped chives
1/2 lb. Cheddar cheese, melted
1-1/2 pt. warm beer

Melt butter, add flour and broth and bring to a boil. Stir in vegetables and cook 20 minutes. Add cheese and beer and bring to boiling point. Makes about 10 to 12 servings.


CHEESE-AND-BEER SOUP

1/2 cup butter
1 cup flour
4 cups hot chicken broth
1-1/2 cup cream
1 (8-oz.) container Cheez Whiz
6 oz. beer
1 tbsp. Worcestershire sauce
1/2 tsp. egg-shade coloring or a few
drops of yellow food coloring
1/4 cup chopped chives

In a heavy pan, melt butter and flour and mix until completely blended. Heat over low heat for five minutes, stirring occasionally. Add chicken broth and cream and mix until smooth and thick. Add cheese and mix until all cheese is melted and soup is smooth.

Add beer and Worcestershire sauce. Mix. Stir in color and chives. Simmer 15 minutes, stirring constantly. Serve piping hot with popcorn. Serves eight.


CHEESY BEER SOUP

1-1/2 qt. chicken broth
1 medium onion, diced finely
1 carrot, diced finely
1 lb. Cheddar cheese, grated.
1 8 oz. jar Cheez Whiz or any good-quality cheese spread
3 cans beer
Salt and pepper

Dice vegetables and simmer in chicken broth until tender. Add Cheddar cheese and stir until dissolved. Add cheese spread, beer and salt and pepper to taste. Heat to serving temperature. If a thicker soup is desired, add a thickening agent such as flour and butter. Makes about one gallon.


BEER CHEESE SOUP WITH PARMESAN

1 medium carrot
1 small rib celery
1 tsp. onion flakes
2-1/2 cups chicken broth
1/4 cup flour
1/4 tSp. dry mustard
8 oz. Cracker Barrel extra-sharp Cheddar cheese
1 tbsp. grated Parmesan cheese
6 oz. beer
Salt and pepper

Put carrot. celery. onion flakes and broth into blender and blend at low speed until vegetables are finely chopped. Pour into a 2- or 3-quart saucepan. Simmer 10 minutes. Return to blender and add flour and dry mustard. Blend.

Return to pan. Over low heat, add slices of Cheddar cheese a few at a time, stirring occasionally. Add Parmesan and then beer. Season with salt and pepper to taste.

Amounts of beer and cheese may be added to your taste. Serve with popcorn or croutons, adding a few at a time as you eat to prevent sogginess.