---

Answers: BEER CHEESE SOUP? If you have the recipe will you please send it to me. I ate some in an "out of the way" resturant and I loved it. Would love to make it at home!

---

BEER CHEESE SOUP
1/2 cup butter or margarine
1 1/2 medium carrots, finely chopped (3/4 cup)
1 medium stalk celery, finely chopped (1/2 cup)
1 small onion, finely chopped (1/4 cup)
3 cups chicken broth
1 cup Original Bisquick? or Bisquick Heart Smart? mix
1/8 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
1 cup milk
4 cups shredded sharp Cheddar cheese (1 lb)
1/2 cup regular or nonalcoholic beer
1. In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until crisp-tender.
2. In large bowl, mix broth, Bisquick mix, pepper and red pepper until smooth. Gradually stir into vegetable mixture. Heat to boiling over medium heat, stirring occasionally. Boil and stir 1 minute.
3. Stir in milk and cheese. Heat until cheese is melted. Stir in beer.

This is great!!

---

Yes I have heard of it and it is really good! ;-)

---

Dang, this looks good! I am going to try it later this week! :)



12 ounces beer (nothing too dark, Miller Lite works pretty good)
8 slices bacon (about 1/2 pound)
1/2 cup diced onion
1/2 cup finely chopped carrot
1/2 cup minced celery
1/4 cup minced sweet red pepper
1 10-1/2 ounce can condensed chicken broth
1/4 cup flour
1 cup Half and Half Coffee Creamer
3 cups shredded sharp (medium is OK) cheddar cheese
1 tablespoon sugar
salt and pepper to taste

Open beer and let stand while dicing vegetables.

Sauté bacon until crisp. Drain and crumble.

In large soup kettle, sauté vegetables in two tablespoons of bacon grease until soft. Add chicken broth. Fill chicken can with beer and add to mixture. Bring to a boil, then reduce heat to low.

Pour remaining beer into a small mixing bowl and whisk in flour. Gradually add to broth, stirring constantly, till thick. Add half and half, bacon and cheese. Heat until cheese melts. Stir in sugar. Add salt and pepper to taste.

Yield: 4 servings

---

Beer Cheese Soup

INGREDIENTS:
1/2 cup butter
3 cups chicken broth
1 tbsp. Worcestershire sauce
1/2 cup fresh chopped chives or 2 to 3 tablespoons frozen chopped chives
1 c. flour
16 oz. Cheez Whiz
3/4 cup beer, or use non-alcohol beer
1 1/2 c. cream

PREPARATION:
Melt butter; stir in flour. Add broth, stirring constantly, until thick, then add to butter mixture. Remove from heat; add remaining ingredients, except cream. Cook on low in slow cooker 4 to 6 hours; add cream the last 20 minutes.

Cheddar and Beer Soup

INGREDIENTS:
1 cup chopped onion
1 cup chopped celery
1 cup diced carrot
6 cups chicken stock
1/2 pound Cheddar cheese, grated
1/2 cup flour
dash Tabasco sauce, to taste
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 can (12oz) beer

PREPARATION:
Saute onion and celery until soft and transparent. Saute the diced carrots until tender but still a little crisp. Place sauteed vegetables in a large stockpot or Dutch oven; add chicken stock. Place over medium heat.

Combine Cheddar cheese with flour; stir mixture slowly into hot broth. Add Tabasco, dry mustard, and Worcestershire sauce. Bring to a simmer. Add beer; heat through and serve.
Serves 4 to 6.

hope these help. enjoy.

---

---

---