We will provide inspiration You are are looking for a beer cheese soup recipe that is delicious and also how to prepare it which results have aroma and taste that can give us taste and appetite

So that the taste quality of beer cheese soup, which must be considered first preparing the type of ingredients, next selection of fresh ingredients|good up to how to make and serving it. No need be confused if want prepare beer cheese soup the delicious as long as you know the technique then this dish is can become a dish that is very special.

Ingredients and seasonings required in make

1. Prepare 1 &1/2 cup diced Onion
2. Take 1 cup diced Celery
3. Prepare 1 cup diced Carrot
4. Prepare 1/2 cup (1 stick) Butter, melted
5. Prepare 1/2 cup Flour
6. Prepare 4 cups Chicken Stock
7. Prepare 1 &1/2 Beer, (Lager / IPA)
8. Prepare 1 teaspoon Black Pepper
9. Prepare 1 teaspoon Cayenne Pepper
10. Prepare 1 teaspoon Whole Leaf Thyme
11. Prepare 1 teaspoon Dry Mustard
12. Use 1 teaspoon Hot Pepper Sauce
13. Prepare 1 teaspoon Worcestershire Sauce
14. Take 1 tablespoon minced Garlic
15. Prepare 8 ounces Velveeta cheese
16. Prepare 6 oz Merkt's Cheddar Cheese Spread
17. Prepare 8 ounces Cheddar Cheese
18. Use 1 cup Heavy Whipping Cream, (or half and half))
19. Take Milk to thin
20. Prepare Optional:
21. Use Bacon
22. Prepare Use bacon grease to sauté veggies
23. Take Kielbasa
24. Prepare Paprika sprinkled on top soup at serving
25. Prepare Croutons
26. Use Pretzel

Reduce heat to low and cook until soup has thickened. But it is all-American cheesy comfort food, and worth every last indulgent bite. We've pulled out all of the stops for this one. Directions In a large saucepan, saute onion in butter.

How to make:process Beer Cheese Soup:

1. In large Dutch Oven, sweat onion, celery and carrot in butter (or bacon grease) until soft.
2. Add chicken stock, beer, seasonings. Bring to boil, then reduce to simmer.
3. Meanwhile, place butter in a 1-quart saucepan and melt over low heat, but do not let it brown.
4. When melted, gradually whisk in flour to make a roux and cook 3 to 5 minutes, whisking occasionally, and being careful not to let mixture brown too much.
5. Temper in some of the soup, 1/3 cup at a time
6. Gradually add the roux to the soup and whisk until smooth, simmer 10 minutes to thicken.
7. Gradually add Velveeta and Merkt cheese and whisk until smooth.
8. Add Cheddar Cheese a bit at a time and whisk until smooth
9. When all the cheese is added and melted, add cream and whisk until combined and heated through.
10. Do not allow soup to boil or the cheese will curdle.
11. Done and ready to serve!

Stir in the soup, beer, milk, Worcestershire sauce, parsley and paprika. Reduce heat; stir in cheese until melted. Use grated or shredded cheese to allow for even and quick melting. Do not add the cheese cold; it should be at room temperature. Add the cheese to the pureed soup base working in batches and stirring.

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