what beer to put in beer cheese soup
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03/19/2013
I've been a Wisconsinite about of my life (am originally from Minnesota) and while I don't proclaim to be a Beer Cheese Soup good I do know what I like and I do know what tastes good. And this is some good soup! Given some of the reviews I had extra flour on hand in instance information technology was as well thin, and Velveeta in case it wasn't creamy enough. This needed neither. I wasn't crazy about the cooking method which I believe wasn't as skillful every bit it could accept been. I didn't like the idea of humid the vegetables rather than sweating them, and ii different mixtures, a "beer mixture" and a "cheese mixture" was totally unnecessary. I sweated the vegetables in the butter for about 10 minutes, added the flour, so cooked that some other couple of minutes. Stirred the half and half in gradually, added the beer, chicken goop, mustards and Worcestershire sauce, brought information technology to a boil and simmered for about x minutes, stirring fairly constantly, until creamy and thickened. I removed it from the heat, and then stirred in the cheese a little at a time until combined. I garnished each serving with crisp, crumbled salary which merely gave it an extra flavor dial (I swear bacon makes EVERYTHING taste better!). This is creamy, silky smooth, not as well cheesy but cheesy plenty, and very pleasantly flavored. Sometimes cheese soups (especially in restaurants) can be gloppy and viscid only this was refreshingly light by comparison. Then while the cooking method needed work this nevertheless is a solid four star recipe.
07/28/2011
The flavour is excellent, but yous will accept definite texture problems if you follow the instructions equally written. Cheese and foam curdle very hands! To prevent the gritty texture many complain most hither (and cut down on wasted extra pot to make clean), I suggest making the following changes: 1st saute the vegetables in butter until they are tender. Then add together the flour and dry out mustard, stirring constantly until well mixed. Then add broth, beer, hot sauce, and spices. Cook for about ten minutes or until warm, so REDUCE the temperature to medium low. This volition preclude curdling when you add together your dairy next. Gradually add half and half and simmer for 10-15 minutes to thicken, stirring periodically. Practise Non ALLOW TO BOIL equally this causes curdling. )Watch carefully, equally this can happen quickly.) Then remove the pot from heat and gradually add cheese by small handfuls, stirring constantly. Stir in Dijon and Worcestershire, and put the pot dorsum on to simmer on Depression for well-nigh x minutes. The key affair here is to go along the temperature low! Also, adding cheese at the end will forestall it from reacting with the beer, which can also cause information technology to curdle, especially if it is also hot or cold when added. By the style, this recipe is great the next day, too. Simply remember to reheat it gently!
05/12/2008
Confronting my ameliorate judgment, I followed the instructions exactly. The finely chopped vegetables never got very soft and I cooked them for almost 30 minutes. It smelled great, just the texture was disappointing. We ended up straining out the vegetables. I used a canteen of Sam Adams Boston Ale, merely it was a footling biting. I will make this again, but with the post-obit 2 changes. I volition saute the vegetables in butter until they are extremely soft, then I will simmer in the goop and a pale ale.
05/29/2007
As is, this soup rates a 5. It's succulent, relatively simple, and includes my favorite veggies to have in creamy soup. I've made it a few times, merely like the recipe and changed information technology once, adding diced reddish pepper, and cumin, forth with half pepper jack, garnishing with tortilla strips, for a southwestern thing. Both versions are on semi-regular rotation now! Not only is this a nifty recipe, merely it's a good jumping off point, besides. Also, the flavor of the beer really shines through, and dark beers work better (not stouts, but a heavy lager is perfect!).
01/xiii/2008
This Chicagoian knows that whatever cheesehead recipie is going to exist good! Information technology has the right blend of spices. I used a piddling different cheese...I used a ii yr aged Wisconsin white cheedar (to make information technology even more Wisconsin-similar). My beer of choice was Blue Moon. This made for a very warm and fuzzy feeling! Served with a hot pretzel!
08/26/2007
Simple and delicious, earns bonus marks for freezing well. However, I don't recommend putting popcorn on the summit - mine turned soggy within moments, and so I scooped the pieces out and substituted for croutons instead. Otherwise, no bug! This is a definite keeper.
02/05/2006
This is the commencement beer cheese soup I accept tried to make and it turned out nifty! I've had differant varieties of it at differant Super Bowl parties over the years and Have e'er enjoyed it. The just thing I did a petty differant is I grilled some Brats untill well done and smokey then basis them up and put them in the soup. It was Awesome! Go Seahawks!! Also used a little more cheese + one cup of shredded parmigon chese and a bout 2 bottles of henrys fall lager.
10/27/2010
This was a great base recipe, simply I followed my instincts and changed a few things around, which made for a successful, delicious and filling soup!! I used a full stick of butter and divided it. I put half in my stock pot, permit it melt a footling, then threw in all my veggies. I also added two more than cloves of garlic. I omitted the hot sauce (I don't intendance much for the vinegary flavor of hot sauce), merely I liberally sprinkled the veggies with cayenne, a touch of chili powder, paprika, kosher table salt and croaky black pepper. I sauteed them for almost 8 mins together. And so, I sprinkled near a Tbsp of flour across the veggies and allowed that to melt for about four or five minutes more than. I poured in the beer first, so the flavor could penetrate the veggies, and permit the booze cook off. Then I added the stock and a dash or two of worcestershire. I allowed that mixture to melt for about 30 mins. In some other pan, I melted the other half of a stick of butter. I used the flower to build a roux and allowed that to brown. Then, I added the half and half, little by little, incorporating it completely into the roux. I stirred until polish and flossy, then slowly added it to the simmering beer mixture. I added a tsp of dijon mustard, a few more splashes of Worcestershire, almost a tsp of dry mustard, cayenne, common salt and pepper (if needed). I let it sit on low, for about 10 more minutes just to let the flavors meld together. I served with a large crusty baguette and it filled upwardly the family!
11/13/2005
I'1000 also a Wisconsin native, and have had my share of Beer Cheese Soup around this fair state. This one just didn't practice it for me - mainly considering it but wasn't rich and flossy. The rest of the family unit enjoyed it though.
12/10/2007
I mixed the flour in with the grated cheese earlier adding it, substantially coating the cheese bits, which allowed for easier blending/melting of the cheese and less need for added fatty. Crumbled bacon or modest pieces of cooked sausage are nice additions. Popcorn is a tasty topping, but I served information technology on the side, and then i could add it while eating.
09/17/2013
I liked the ingredient listing for this soup, and as I always practice, read many reviews for helpful tips. Hither are my tweaks to an already excellent soup: 1. I added a diced red bong pepper (pimento/cheese is a lucifer made in heaven; see "Masters Tournament Pimento Cheese Sandwich".....). ii. I sauteed my vegetables in the heavy soup stock pot with iii tablespoons of butter before adding the 2 cups of beer and merely 1 cup of chicken stock to gently simmer. three. Later making the roux in a high-sided saute pan and cooking it for almost 5 minutes (stirring constantly with a wire wisk) I added the remaining ii cups of craven stock then I could get the roux to a boil. THIS Footstep IS CRITICAL TO FULLY COOKING THE FLOUR, BREAKING IT DOWN By ITS "GRAINY" Land, AND MAXIMIZING THE THICKENING POTENTIAL OF THE ROUX! Seems quite a few folks have trouble with runny and grainy soup. Unless y'all get your roux to a decent boil with some liquid OTHER than milk - which will curdle at eddy- then yous're missing the boat as far equally proper texture of the soup. 4. After humid/stirring the roux/stock mixture for about 5 minutes, I started adding the milk (whole). five. After the milk was incorporated, I started adding FINELY SHREDDED cheese a handful at a time. The fine shred makes the melt process go much, much faster, and you can easily wisk this half of the soup to a velvety texture earlier adding it to the vegetable/beer mixture.
09/22/2007
I make a lot of soups, but this i was the best yet! A wonderful blend of Wisconsin favorites. Didn't take dry mustard, so used the mustard y'all put on hotdogs and it turned out succulent. Hubby raved and craved!
07/28/2007
This is the best beer cheese soup I have ever had! I wouldn't alter a matter.
02/01/2016
I liked this recipe a lot, though some of my family felt that the beer flavour was too overpowering. It wasn't as creamy as most beer cheese soups I've had, but withal enjoyable. Brand certain you use a very flavorful cheese - I composite actress precipitous white cheddar, sharp cheddar and cheddar and it was awesome. Remade Feb 2016: my cooking skills have improved and this soup was outstanding. New fave.
11/08/2010
This recipe warrants five stars, but several changes are needed. The vegetables demand to be cooked much longer than stated to ensure that they are soft. Mine were diced quite modest, too. Others had complained that their soup was not thick enough. I gave alot of extra time later on the half and half was added while whisking at fairly high temperatures to allow the flour to thicken. The consistency of your soup depends upon this. Terminal, I would add more beer to reach the desired authentic taste. You don't want to alter the consistency, so I will substitute ane cup of the chicken broth and then I tin can add another cup of beer side by side time. The beer was barely noticeable equally written and tasted more like a cheese soup. It was very tasty, so despite these changes, the recipe still deserves 5 stars. I as well chose not to garnish with popcorn. Thank you for submitting this.
04/06/2012
Very good! I followed the recipe pretty closely equally far as ingredients become, merely adding a fleck of swiss and an Irish cheddar to the regular cheddar. I took the advice of previous raters and inverse up the directions. I sauteed the carrots, celery, onions and garlic in the butter, then added the broth and permit it simmer for twenty minutes. And then I added the beer. I mixed the common salt, pepper, cayenne, dry out mustard and flour together and slowly sprinkled while stirring information technology into the vegetable-broth-beer-mixture. Then I reduced the heat and stirred in the one-half and one-half, so added the cheese. I put Tabasco and Sriracha Chili Sauce on the table for guests to add to their own tastes. My sister mentioned that maybe some of the raters are having difficulty with consistency because they may be using store-bought pre-shredded cheese rather than shredding information technology themselves. There could be an anti-caking agent in the pre-shredded cheeses that is causing the cheese not to melt properly.
01/17/2009
this soup is crawly! me and my husband could live on soup in the winter and i looked all over online for a good recipe. i chose this one and another from "taste of home". i pretty-much used this recipe, but left out the hot items and didn't put as much celery. then i added a i/ii cake of foam cheese (i got that role from the other recipe). the 2nd fourth dimension i made this soup, i added pocket-sized cubes of yellow potato and i liked it-- seemed more hearty and filling.
06/ten/2009
After I modified the recipe, I thought it was "wonderful" I gave it five Stars with the changes. Eliminate the mustard and the Worcestershire. Employ 2 cans of beer, one quart of half and half and the four cups of sharp "finely grated" chedder. I used Wondra Flour and kept adding with a little more half & half until thicker. I besides added a little more hot sauce afterwards done to give information technology a little more zip. I think I added more table salt also; salted to my taste. This is as I remember Wisconsin Beer Cheese Soup made at St. Michaels Hosp in Stevens Point, WI. Thanks
01/07/2011
I found this recipe on hither 3 years ago and take been making information technology ever since. It's delicious. I take discovered a few things that brand information technology a little easier and a more rounded meal. First, don't use preshredded cheese-the chemicals they put on the preshredded proceed information technology from melting into the mixture smoothly. Second, cook the vegetables much longer than the recipe says, I melt until soft, however long it takes. And terminal, I add lots of chopped broccoli (and/or cauliflower) and slices of smoked sausage. In add-on, I don't care for spicy hot things at all, so I omit the hot pepper sauce and the cayenne pepper - I get a whole lot more than of the other flavors this way!
01/14/2012
Succulent recipe, but the cooking method as described needs work. There's no reason this soup should require two pots to fix. That's just more than mess and extra work for such a simple soup. Rather than following the cooking instructions, I did something like to other reviewers in that I sauteed the veggies in butter and salt first for well-nigh 5 minutes, added the flour and dry seasonings next and cooked the dry out mixture for a few minutes before gradually adding the liquid ingredients (plus the pepper and worcestershire sauces) and letting everything simmer for xx minutes or and then before adding the cheese at the very finish. I prefer a smoother texture for my soups, so I took an immersion blender to the pot correct before I added in the cheese. Apart from that though, this is a terrific recipe. My family unit raved about the flavor and the leftovers are succulent too. The key to getting great results for this soup is to use skilful cheese. Don't be lazy and use preshredded cheddar, as the season profile and the texture won't be as proficient than if you had picked upwards a block of decent cheddar (I used Tillamook, but a good Wisconsin cheese would exist fitting!) and grated it yourself. The consequence will be and then much creamier and the taste then much richer that you lot won't regret the actress effort!
01/09/2012
Paired a nutty brown winter beer with sharp cheddar, and a clasp of spicy brown mustard since I had no mustard powder. My family loved it. Information technology is a fiddling thin, just very rich, and yes, it does seem like you could more easily add together the flour to sautéed veggies and only utilize one pot as others noted, but I capeesh someone taking the time to share a good recipe so I attempt to award the original cook the first fourth dimension I try a new recipe. Really piece of cake to make, very filling. Slayed my family. My teen really got all cozy after eating a big bowl and went horizontal right at the table, laid down across 2 dining chairs. My wife only kinda went diagonal, resting on one elbow. I just drank the residual of the beer. Yum.
03/04/2009
I fabricated this to accept to a soup "cook off". My fault to bring a new, un-tried recipe, only it sounded so darn good and got swell reviews, so I went with it. Likewise bad for me! Let me showtime say that I idea the flavor was FANTASTIC! However, I was very disappointed in the consistency and texture... It only was not creamy enough! Next fourth dimension I endeavour this I will use more than half & half and probably some more cheese and flour. But, as I said, the flavor was "out of this earth" delicious, and then it'south definitely worth making again and playing effectually with to get the desired creaminess.
12/xix/2011
Due to reviews, I made changes. I increased the flour and butter to 1/2 cup each, used 3 cups half and half, 1 cup heavy cream, and as well added 2 tablespoons parmesan cheese and 3 teaspoons chopped pimentos. I also just used a 12oz canteen of Smithwick's beer. I melted the butter in a Dutch oven on medium heat, added the veggies, salt, pepper and pimentos, turned the heat down to depression and put the top on. They gently cooked for 10-12 minutes until soft. Then I increased the temp to medium and added the flour and dry mustard and stirred for nigh one infinitesimal. Then slowly I added the broth while whisking until bubbly and thick next I added the half and one-half, heavy cream and final the beer. I brought it to a boil and stirred in all the rest of the ingredients except cheeses. Next I completely removed the pot from the estrus and add together the parmesan cheese. I and so used my immersion blender to cream the soup. Still off oestrus, by handfuls I very slowly added three cups sharp and 3 cups extra sharp cheddar cheese , whisking the entire time. It turned out thick and flossy with a hint of rich beer. We served it the side by side 24-hour interval in a crock pot for our Christmas party and it was a HUGE success. I put out croutons and bacon $.25 to sprinkle on top.
12/14/2010
I have made this recipe three times now. I did mix the cheese upwardly, sharp cheddar, swiss & monteray jack. I don't keep dry mustard, and then we use spicy brown only, not the dijon+dry. The first time I made this it seemed to chunky. I take my mitt/stick blender and blend the veggie mix in one case it is cooked, almost to a puree. A nice dark beer is perfect, we use Smithwicks. We like to serve this with beer bread! Thanks for the corking recipe!! It is a keeper.
ten/31/2009
Brand certain to shred block cheese rather than using pre shredded cheese considering pre shredded cheese does not cook completely.
x/10/2014
Learned a trick with Fondue when dealing with melting cheese in anything and adding powdered spices/thickeners/etc later... don't add information technology later. Mix the shredded cheese with your powdered stuff in a mixing bowl. Then add together it to your beer/wine/broth. Instead of it being able to dodder when y'all add information technology, it is stuck to the cheese itself and becomes role of the mix much more smoothly.
12/14/2010
Very skillful. Girl used this recipe to prepare a Wisconsin dinner for a group in Japan!
02/06/2011
This recipe is a keeper. I halved the recipe because I was preparing this for only two people. I used half and one-half which I think resulted in a creamier soup base. I used a pale lager for the beer. Thanks for sharing. I will make this once more.
09/22/2011
I thought it was pretty adept. The bf said it was "ok".
03/20/2011
Delicous! Followed another reviewer'due south recommendation to puree the vegetables subsequently they had cooked in the broth for awhile, worked great and made the soup smooth and flossy like I envision cheese soup should exist! Reheated well.
04/xiv/2011
was really good, creamy and full of flavor
12/thirteen/2009
I used the recommendations from Matt H. as far equally making the roux and calculation a loving cup of the chicken goop and humid with the roux. The end outcome was exactly what I was looking for. Smooth and flossy; not grainy or lumpy. I've fabricated this recipe one time earlier and while it tasted delicious, it was much thinner than versions I've had earlier. I used ii bricks of extra sharp cheddar and it was perfect. Wouldn't alter a single thing.
10/06/2012
I make this at home and for my coworkers all the time, we honey information technology. Here'south how I go far. I use an Alaskan Amber beer, half and one-half for sure, and for the shredded cheeses I use 3 cups anile sharp cheddar cheese 1 ane/2 cups havarti and ane 1/ii cups gruyere cheese (ok probably a fiddling more) and lastly instead of popcorn on meridian, add fully cooked sliced andouille sausage to add a trivial more spice and smokey flavour so commonly put it in a crock pot to stay warm for work. E'er gets rave reviews!
12/31/2007
Wonderful soup. I used a light beer, next time I will use a darker one, as the sense of taste of the beer was simply discernable. I too blended the vegetables after sauteing them as I similar a smooth soup. Lots of popcorn on top!!! Give thanks yous from the dairyland of Minnesota!
05/16/2012
There's a major flaw with this recipe. It calls for "beer". At that place are dozens of styles of beer, this recipe needs to be more than specific to be successful. I used a homebrewed porter; unfortunately, the beer flavor completely overwhelmed all of the other flavors. This soup would have been a lot tastier with a lighter beer, I wish I had known that earlier I made a huge pot... disappointing.
12/05/2010
Followed the recipe exactly and found it to exist just ok. I've never had beer cheese soup earlier so i accept nothing to compare this to but I can't figure out what all the fuss is about. Information technology's very much like a cheese sauce with beer. There's just much meliorate cream soups out there that accept better flavor and more substance.
01/09/2007
This was my start attempt making beer cheese soup, and it turned out bully! I concord, the texture isn't equally rich and flossy equally other recipes, simply I was still satisfied. I made the mistake of using Labatt Blue (it'due south what I had on hand), and so the beer flavor was almost not-existant. I'll definitely be trying a stout my next time around.
03/03/2009
Dicing the vegetables isn't enough, unless yous similar chunks in your beer cheese soup. I made a puree of them and then sauteed them for about v-7 minutes. Also, information technology tastes better if you add together another cheese beside cheddar, like parmesan or monterey jack. Overall though, it was very good.
04/18/2010
This was succulent! Merely gave information technology four stars because of the changes I made as a depression carber. I simmered some cauliflower and mashed it upwards ...used this as the thickener...besides add sausaage... I only needed 2 cups of cheese..Nice and creamy and hearty.
01/02/2012
My married man and I are HUGE fans of the beer cheese soup y'all can go at Curly'due south Pub at Lambeau Field in Dark-green Bay. He is always asking me to get in at dwelling house but I tin can never get the correct result, until now. This soup is astonishing. Our merely issue with it is nosotros are used to our beer cheese soup being much thicker than this soup was. Next fourth dimension I get in I will try using less chicken goop, which should assist the trouble. Otherwise, I did not have the issues with the milk or cheese curdling when I added them to the pot. This was really actually easy to make.
10/23/2006
Every bite of this soup was wounderful beyond words. Attempt it, yous won't exist sorry!
03/xvi/2010
Awesome and like shooting fish in a barrel weeknight meal! I did omit the broc like other raters suggested and it was really skilful! I did sprinkle some wondra on top at the end to help thicken a little more that it was. I also used chicken goop instead of the buillion. Great recipe!
10/thirty/2013
I fabricated this recipe with technique changes as suggested by another reviewer. I kept the ingredients the same just sweated the veggies well-nigh 10 minutes, then added the flour and browned, then added liquids and residuum of the ingredients except the cheese. I simmered the soup well-nigh ten minutes stirring frequently. I then removed from the rut and stirred in the cheese a little at a time. It turned out then polish and delicious. I definitely recommend this recipe to anyone in the mood for a smashing cheese soup!
11/twenty/2010
I added two diced potatoes. Let it simmer all afternoon. Delish!
09/23/2007
perfect perfect perfect!!!!!!!! i added two more than cups of cheese to make information technology thicker. tastes fifty-fifty better reheated the next day. reheat on the stove, not the mircowave. when yous taste it , it'southward like 3 differnt flavors in one soup.
11/06/2011
This was my first endeavor at Beer Cheese Soup and I must say, I was pleasantly surprised. This soup is SO practiced! I followed the directions exactly except for the beer - I wasn't paying attending and I added 2 full bottles of AmberBock instead of the recommended sixteen oz. That fabricated the soup a piffling runny, but was easily remedied past making an additional rue and adding it to the soup forth with a trivial more cheddar. I would not recommend using Velveta to thicken this soup as other reviewers have suggested because I call back information technology would completely modify the flavor (which was phenomenal).
01/07/2013
Great soup, only the dijon mustard was a bit overpowering. Adjacent time I make this, I'll exit it out birthday as it really competes with the other flavors. I knew that I wanted this soup to be creamy and completely polish, so I sauteed the veggies in butter until they softened, added the chicken goop and simmered until they were very soft. At that point, I used my stick blender and pureed the soup in the pot until very shine. And then I proceeded with the recipe as directed, using half&one-half, and being very conscientious to keep it at a low simmer. I put out crumbled bacon and green onions to elevation with. This soup was a big striking at a party but had I known how much better this soup is on the second day...I would have made it ahead!
x/03/2010
Great flavor! I prefer a smoother beer cheese soup, then I blended the leftovers. I used to work at a eating place that served beer cheese soup--I don't know how authentic it was, but it'south what I'll exist aiming for next time I make this: I'll reduce the goop to make the soup thicker, omit the celery and carrot, and add together diced potatoes. I found this separates quite a bit and doesn't make the all-time leftovers, so I'd suggest making plenty for one, perchance two nights.
09/24/2013
My married woman loved the soup I made this night. The Beer was Sam Adam's Hazel Chocolate-brown, what a corking pairing with Sharp Cheddar and a small block of Velveeta. Did use the blender to puree veggies.
09/08/2011
This was okay. Nil spectacular on flavor. Information technology got thicker equally it kept in the fridge. I did use an immersion blender before serving then that no one could avoid the veggies in it.
12/07/2010
I love this soup!! I used Apricot Ale, which fabricated it all the amend. I also added jalapenos to go far more spicey. I will make this over again.
xi/30/2006
My husband and I did not like this at all. It had a very overwhelming mustard gustatory modality and an unnaturally powerful cheese taste. The texture was okay though.
01/02/2009
This is pretty good, merely I remember it's a affect bland, honestly. I'grand not really sure what information technology needs. It just tastes like beer. Anyhow, I halved the recipe and used Budweiser's American Ale, which my parents gave me. I probably wouldn't buy the stuff on my own, but it's alright. I used the exact same ingredients, but I changed the method to make it easier. Instead of using ii different pans, I just sauteed the aromatics in the butter; then, when they were getting soft, I added the flour and mixed it into a paste with the veggies. I and so added the liquids, brought the liquid upwardly to a boil, then brought information technology back to a simmer to add the cheese. After the cheese was melted and incorporated, I let the pot simmer for about ten minutes just to make sure the veggies were soft. A lot easier than dirtying two pans!
01/25/2011
Nosotros fabricated this soup for a Packer'due south party concluding weekend. It was the hit of the party. It has a good balance between cheesy, beery and veggy flavors.
12/sixteen/2013
Great recipe and super easy to brand! Serves up great with a pretzel bread. I didn't accept any mustard powder, so I omitted that... did not seem to matter because it was nevertheless awesome! The soup base of operations smells a lot of beer, simply don't be scared, considering it comes together beautifully! I've used different beers every time I've made it, depending on what I accept at abode, and it's ever turned out swell. I did fry a couple strips of bacon in the pan and used the drippings to fry the veggies... of grade everything is improve with bacon! I added the crumbles to the elevation of the soup before serving. I have made this a couple of times, and it is a great platform to adjust to your liking... Thanks so much Savvyhostess for a great soup!
12/13/2011
I found myself wanting broccoli. I ate several servings but the kids passed on this one
03/14/2011
This was really good. I used it as my base recipe and made lots of changes. First of all, I made a much smaller quantity. Didn't measure anything, just center balled it. I simplified the cooking method by simmering the carrots, onions and celery with about 4 cups of chicken stock and two bottles of beer until it was reduced by one-half (45 mins). Then I added 1 cup half and one-half and a few tblsp flour. Brought to a boil to thicken, and so added about 3 cups of grated cheddar, and a cup of modest broccoli flowerettes. This was delish, I volition for sure made it again.
12/28/2010
This was tasty, only I'd prefer a recipe with less carrot. The carrots are good, but I'd prefer a straight up beer cheese soup.
12/13/2007
My married man and I thought this was very good. For texture reasons, we decided to puree the vegetables/beer/chicken broth mixture in one case the vegetables were tender (and nosotros did information technology in a blender instead of a food processor so information technology would be smoother). Considering my husband does not handle whatever grade of heat (i.east. pepper, etc.) we did not add the peppersauce or cayenne). Nosotros appreciated that the texture of this soup was non like a velveeta-thick soup; it was brothy yet had a neat cheddar flavor. Volition definitely make regularly.
01/09/2011
I'd been peckish a practiced beer cheese soup & this was but the ticket. It turned out perfect equally written!! Thanks so much.
05/07/2010
In the recipes defense, I had been craving this for a couple of weeks and then maybe my expectations were just too high simply it didn't do it for me and I no longer crave information technology.
09/19/2010
I made this this night. It was Delicious!!!! Information technology took a picayune longer for me to thicken than the recipe called for and I even used half and half vs. milk, simply in fourth dimension it did thicken. Once I mixed everything together, I fired up the burner and got it to a boil and so reduced information technology to a simmer and it did thicken. It was to die for. I made a couple changes to the original recipe every bit well. I diced up 2 russet potatoes into the mix. Made a great addition and I'm sure it volition be even meliorate tomorrow with all those added white potato starches :) I also fried upward some salary in a split frying pan to crumble on acme of the finished product, just before I dished upward the soup, I added a few TBSP of the salary grease correct into the soup. It was very skillful!!! Oh and I tripled the hot sauce too cause I dear the hot sauce! I definitely recommend this recipe if you are looking for something cheesy and hearty for a nice autumn mean solar day. Was groovy for Sunday football. I didn't try the popcorn on pinnacle, merely the bacon was awesome!!!!
11/07/2011
This turned out amazing! I followed the directions exactly and wouldn't alter a affair (though I think crumbled bacon couldn't injure). I used a mix of sharp cheddar and sharp white cheddar and the consistency was smooth and flossy. Nosotros had ham sandwiches on the side with jalapeno foccacia bread which was groovy dipped into the soup. Others have mentioned that using two pots is unneccesary, but I wonder if getting the cheese and milk mixture together first helps keep it from getting gritty? Either way, outstanding season and a great fall condolement nutrient repast.
12/09/2008
Nosotros accept a eating place near our house with excellent beer cheese soup. My son and I "tweaked" this recipe. Information technology turned out fantastic. I did saute the vegetables to almost washed. When making for eight servings, we added about one/iii c flour to the shredded cheese to make the soup a little more than thicker. My son besides added a tad more than beer. We besides added a pinch of nutmeg. Nosotros'll definately make this soup once more.
12/thirteen/2010
I've had many beers cheese soups and this 1 gritty texture and overwhelming with mustard. Disappointing to a Wisconsin cheese lover!
10/31/2010
yummy....rich, but oh so expert...cut some calories throughout the day to enjoy this one...
04/27/2008
Delicious! I served it with "Pseudo sourdough for the staff of life machine" bread from this site. My family unit loved it!
02/06/2011
Anybody loved it! I used a brown ale. I simmered the vegetables until they were soft like I like them. Nosotros will make this once more.
07/08/2008
I made this recipe a couple times, last time I used a dark red local ale. The flavor was great! I likewise grilled some bratwurst and diced it up. The sausage added a great flavor and texture. Will brand this again and again.
09/xi/2012
I am a sometime Wisconsin native, also, and really dearest a skillful beer cheese soup. This recipe was excellent. I was worried, however, that the carrots & celery would be undercooked and make the soup too chunky, so I boiled them until virtually three-quarters-soft. I also sauteed the onions in butter & olive oil along with some bacon until they were tender. Cooled all the veggies then put them in a food processor until they were "bits and pieces". (I had besides added the hot pepper sauce, cayenne, Worcestershire, dry mustard, table salt and pepper into the food processor.) I added the seasoned vegetable mixture to a bucket along with the beer (Miller Lite, of course - information technology's either that or Leine'south!) and reduced sodium chicken goop. Boiled that mixture upwardly while working on the flour/butter/one-half & one-half. It seemed to exist easier to make each of these components separately, and the soup turned out brilliantly. I permit it simmer a lot longer, probably most 30 minutes, to thicken and let that delicious aroma permeate my kitchen. Succulent!
x/02/2008
This recipe rocks! I love beer cheese soup and I am very picky and I only similar to spend time cooking recipes that are really skillful and this one is worth it! I improvised with cheddar/monteray jack cheese (& even added a lilliputian extra at the end) and I didn't have any dijon mustard and then I used regular and added 1/2 teaspoonful of horseradish and I used all half and half instead of milk.
01/07/2012
Best beer cheese soup I've made to date
02/04/2011
I just finished making this soup for the Super Bowl. It tastes groovy although I take nothing to compare it to. It could use a picayune more beer flavour and so next time I call up I volition add more beer and less craven stock. We'll meet how the party likes it.
07/12/2010
Good. I used frozen veggies to salve some time. Practiced mix of flavors. Used Summit Extra Stake since I wanted to tone down the beer flavor.
05/25/2009
I really wanted to like this one. Information technology sounded great, even the picture looked good, only unappealing texture and scent ruined this one for me.
09/10/2010
I loved the consequence, and my SUPER PICKY 4 year old is enjoying the lefovers as cheese sauce for Mac and cheese. I did follow one reviewer's proposition and sauteed the vegies in the butter, and so added flour, then broth and beer, simmered, so added milk and cheese.
01/02/2011
Very good! Thinner than I thought information technology would exist or I would have given it a 5. I used the ingredients as written, only fabricated in one pot: sweated the veggies in the butter until tender, added broth until hot, then milk till hot, then the flour tossed with cheese so I wouldn't go lumps in the soup. Beer and final seasonings at the end. Next time I will add together less broth or some instant mashed potatoes to thicken it.
10/16/2011
Vegetables undercooked, not flossy at all - bad texture. Very disappointed.
12/02/2011
This soup is super good! We don't add together the popcorn though. Definitely a keeper equally is.
10/19/2011
Perfect. . .even better than the old recipe I used to have that the family unit loved. Definitely serve it with lots of popcorn. . . .
12/xiii/2012
Yum! This soup turned out thick & flavorful for me. I took anybody else'due south communication & sauteed the veggies in the butter first affair. I then added the flour & made a dainty roux. I gradually added the broth, beer & other ingredients (except the dairy). I simmered it all for almost 20 min, then added the milk & cheese, stirring constantly at med heat. It thickened upward nicely & was fantastic westward/overnice fresh rolls!
12/13/2009
The kids idea the beer flavor was too potent. They are far from being picky eaters so this won't brand it into our regular rotation. I'd advise calculation some bacon to add some additional flavor and maybe cutting back on the beer. Overall, I enjoyed it as did my hubby.
06/07/2011
Very rich and delicious. The only changes I made to this recipe was omit the dry mustard since I didn't accept any on paw & to puree the veggies (since my family doesn't like diced or clamper veggies in their beer cheese soup). Served with popcorn for first serving and croutons on top for second serving. The popcorn won out! :-).
12/xiii/2010
Amazing! Served it for my family. It was a huge striking!!!
04/11/2011
good recipe
03/18/2014
Nosotros were looking for a soup that might mimic one at a nearby eatery. This wasn't quite the same, only was still very good. I wasn't upward for dirtying multiple pans, and so I sautéed the veggies in butter in the stock pot, so scooped them out in to a bowl while I fabricated the roux. In one case the roux was browned, added in the milk/half-and-half (I used 2 cups of each) and and then put everything else together. The main thing I would change next time would be to use less broth. After simmering for at least a half hour, it was still much thinner than nosotros would have liked. I might also puree some or virtually of the veggies after sautéing them to keep the consistency a little silkier. The flavor, however, was great! (And I used some Boulevard Wheat for my beer; information technology was perfect.)
09/04/2012
Super easy to brand and scrumptious. Being a Wisconsinite I naturally added a scrap more cheese. I also added a little bit of Cherry-red Hot Buffalo sauce in add-on to the regular hot sauce, gave information technology a bit more than zing. We used New Glarus Spotted Moo-cow for the beer, worked really well! Side by side time might add some cooked brats for even more than of a Wisco vibe
11/26/2010
This recipe got amazing reviews from my family. I was one they told me I should definaely make over again. It is important to follow the directions. Although i did skillful my veggies longer than stated and it took a lot longer than i idea for the milk to thicken but give information technology time and be sure to mix the cheese into the thickened milk mixture. I got mixed reviews with using popcorn to garnish, some people really similar it while others did care for it.... Overall great recipe!!
09/28/2008
This is astounding. Add ham and potatoes to get in even heartier (and better).
03/08/2011
We loved this recipe. My husband wanted me to try a sausage beer cheese soup, so I used this recipe with modifications, following the recipe for 6 servings. I ran out of cheddar so I added 1/2c of velveeta. I omitted the celery but added footing sausage, which I browned with the veggies. Veggies came out crisp tender, which was perfect. I used shredded carrots instead of diced carrots. For the beer, I went with Sam Adams boston lager. The flavor and texture was great. A week subsequently and I'm nevertheless thinking most it, wishing we had more!
xi/11/2010
This soup was fantastic! I concur that the veggies demand to be cooked a piffling longer. I like cheese soup retrieve so I merely used 4 cups of cheese instead of 6 and it was still rich and flavorful. This soup was a little thin, which is exactly how I like cheese soup. I don't like to feel similar I'one thousand eating a spoon total of nacho cheese. I used an amber beer for a richer beer season. This is the all-time soup I've ever made!
02/09/2011
As a Wisconsin native, I was and then excited to encounter this recipe and made it for the Super Bowl. My entire family was extremely disappointed. It was non creamy at all and the sense of taste was rather bitter which probably was as much a effect of the blazon of beer used. I could have overcome that if the texture was flossy and thicker. Won't brand this i again!
02/16/2012
The cheese doesn't melt in very well and it has kind of a weird aftertaste. It just doesn't taste like the beer-cheese soup I remember as a child.
10/nineteen/2011
I loved this soup. Yummy leftovers for a week!! Unfortunately, my family doesn't love cheese soup. WHATEVER - they are incorrect. This soup rocks (if you like cheese soup, and I certain do).
09/23/2013
Perfect on a cold night. Kids and husband all loved information technology!
04/10/2011
I've heard my Wisconsin-born fiancée rave over beer cheese soup fabricated by a friend, and I was very much looking forward to trying this recipe when I found it. Even though I added 2 teaspoons of cayenne pepper instead of following the directions, it still seemed extremely bland to me considering how much liquid at that place is. I was very disappointed with this recipe. It needed to be much thicker and creamier.
09/03/2008
Fantabulous. I will be making this over and over again. I'm going to freeze the lefovers and run across how it does. Thanks for the recipe!!!!!
03/06/2013
I idea the soup tasted very good when showtime made. It doesn't reheat well, then next fourth dimension I will cut recipe in half or thirds so I don't have any leftovers.
ten/13/2014
I've made this recipe several times and it only gets better each time. I exercise the veggies/beer/chicken stock in their own pot and brand the rue/milk/cheese mixture in a separate pot with all of the spices. I mix the ii and and then I put it in the blender until it is velvety smoothen. I think the two central things are i. good beer (I utilize Spotted Moo-cow) and 2. Pureeing in the blender for a creamy, smooth texture.
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Source: https://www.allrecipes.com/recipe/86274/wisconsin-natives-beer-cheese-soup/
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