Wednesday, August 28, 2013

The Perfect Beer Cheese Soup Recipe

After 9 years of living in the south and wishing every fall for a great bowl of beer cheese soup like back home.....I have it.
Mmmmmm. Beer Cheese Soup.  I'm convinced it's one of life's great pleasures. Something everyone needs to experience.
The Perfect Beer Cheese Soup
slightly adapted from here
1 good sized carrot diced
1 good sized stalk of celery diced
1 tsp minced garlic
2 tbsp butter - use the real stuff
2 tbsp flour
1 1/2 cans beer - just regular, plain ol' beer -what you do with the rest of the second can is up to you
4 cups water
4 tsp chicken base- I LOVE using chicken base. I make it according to the directions on the lid. Watch the amounts you use because it does get salty if you start adding extra
2/3 cup heavy cream
10 slices American cheese
1/3 cup shredded cheddar
1/4 cup cream cheese
1/4 cup sour cream
Saute the carrots for a minute or two in butter, then add celery and garlic. cook until tender. Whisk in flour and cook one minute, whisking constantly. Add beer, water, chicken base and cream. Bring to a simmer and then turn heat down. Allow it to cook for about 15 minutes. Add the remaining ingredients and stir.
Serve with french bread you buttered heavily and then broiled until it starts to brown.
linked up at

1 comment:

  1. Wher I come from we call it "Cheese Beer Soup" but it any name it is fantastic. I always drink the left over portion while I'm cooking, how about you??

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