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Beer Cheese Soup
  • ThymThym
    Posts: 101,454
    Looking for a good recipe, who's got one?
    The only thing between me and a train wreck is blind luck..... - Kenny
  • FuzzyFuzzy
    Posts: 46,207
    i sure don't. i can say this, swiss cheese has no place in it.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,207
    gives it a weird metallic flavor.
    "Oh, you were serious? I was drunk."-C_B
  • scoobscoob
    Posts: 16,617
    There are a few I have tried that were good, never saved the recipes, I recall one being some sort of Wisconsin beer cheese soup on allrecipes or similar site, I recall using suggestions in a review when I made it.
    Jesus didn't wear pants
  • scoobscoob
    Posts: 16,617
    http://allrecipes.com/recipe/wisconsin-natives-beer-cheese-soup/

    Here it is, been a while since I made it, I recall it being retry good, I sautéed the veggies first, then added everything else, last thing in was the cheese.
    Jesus didn't wear pants
  • ThymThym
    Posts: 101,454
    azscoob said:

    http://allrecipes.com/recipe/wisconsin-natives-beer-cheese-soup/

    Here it is, been a while since I made it, I recall it being retry good, I sautéed the veggies first, then added everything else, last thing in was the cheese.



    sounds good. i think this, with some tweaks, will be my starting point.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ThymThym
    Posts: 101,454

    gives it a weird metallic flavor.



    ew.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • BenvarineBenvarine
    Posts: 1,606
    I've made this before. Good stuff.

    1/2 c butter
    1 onion chopped
    1 carrot chopped
    1 t minced garlic
    1 c flour
    2 c chicken both
    2 c milk
    3/4 c beer
    1t Worcestershire sauce
    1/2 t salt
    1/2 t dry mustard
    1 bay leaf
    7 oz cheddar cheese shredded
    3 oz Swiss shredded
    1/2 lb smoked sausage

    Melt butter, add onion, carrot, garlic, sauté to soften. Add flour, cook 5m. Add broth, milk, beer, Worcestershire sauce, salt, mustard, bay leaf. Reduce to low cook till thickened. Whisk often. Remove bay leaf.
    Slowly whisk cheese into soup and combine until smooth. Slice sausage lengthwise into quarters and then 1/2" pieces. Sauté in skillet and add to soup.

  • ThymThym
    Posts: 101,454
    Benvarine said:

    I've made this before. Good stuff.

    1/2 c butter
    1 onion chopped
    1 carrot chopped
    1 t minced garlic
    1 c flour
    2 c chicken both
    2 c milk
    3/4 c beer
    1t Worcestershire sauce
    1/2 t salt
    1/2 t dry mustard
    1 bay leaf
    7 oz cheddar cheese shredded
    3 oz Swiss shredded
    1/2 lb smoked sausage

    Melt butter, add onion, carrot, garlic, sauté to soften. Add flour, cook 5m. Add broth, milk, beer, Worcestershire sauce, salt, mustard, bay leaf. Reduce to low cook till thickened. Whisk often. Remove bay leaf.
    Slowly whisk cheese into soup and combine until smooth. Slice sausage lengthwise into quarters and then 1/2" pieces. Sauté in skillet and add to soup.



    this looks good too. similar to the one scoob posted but with a few unique features. looks like i will frankenrecipe!
    The only thing between me and a train wreck is blind luck..... - Kenny
  • scoobscoob
    Posts: 16,617

    i sure don't. i can say this, swiss cheese has no place in it.



    gives it a weird metallic flavor.



    Beware the Swiss!
    Jesus didn't wear pants
  • scoobscoob
    Posts: 16,617
    Maybe gruyere cheese in lieu of Swiss?
    Jesus didn't wear pants
  • BenvarineBenvarine
    Posts: 1,606
    I'm not a big fan of Swiss either, but don't recall any issues. I might try a sub this time. After writing this out, I put on the menu for Wed.
  • ThymThym
    Posts: 101,454
    Benvarine said:

    I'm not a big fan of Swiss either, but don't recall any issues. I might try a sub this time. After writing this out, I put on the menu for Wed.



    I'm going to stick to lagers and cheddar cheese in my first pass to be sure
    The only thing between me and a train wreck is blind luck..... - Kenny
  • BenvarineBenvarine
    Posts: 1,606
    I'm thinking stout, or smoked porter.
  • FuzzyFuzzy
    Posts: 46,207
    azscoob said:

    Maybe gruyere cheese in lieu of Swiss?



    i would never say no to gruyere.
    "Oh, you were serious? I was drunk."-C_B
  • scoobscoob
    Posts: 16,617

    azscoob said:

    Maybe gruyere cheese in lieu of Swiss?



    i would never say no to gruyere.

    Nice nutty flavor, slight sweetness too
    Jesus didn't wear pants
  • BenvarineBenvarine
    Posts: 1,606
    I went with gruyere, found it at the store.
  • ThymThym
    Posts: 101,454
    Benvarine said:

    I went with gruyere, found it at the store.



    cooking it Wednesday?
    The only thing between me and a train wreck is blind luck..... - Kenny
  • BenvarineBenvarine
    Posts: 1,606
    Yep.
  • ceanntceannt
    Posts: 47,712
    gruyere would be awesome.... I was thinking monterey jack... until I saw that...
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 47,712
    swiss only belongs on a mushroom burger or a rueben
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ThymThym
    Posts: 101,454
    ceannt said:

    swiss only belongs on a mushroom burger or a rueben



    Now I'm hungry.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ceanntceannt
    Posts: 47,712
    Benvarine said:

    I've made this before. Good stuff.

    1/2 c butter
    1 onion chopped
    1 carrot chopped
    1 t minced garlic
    1 c flour
    2 c chicken both
    2 c milk
    3/4 c beer
    1t Worcestershire sauce
    1/2 t salt
    1/2 t dry mustard
    1 bay leaf
    7 oz cheddar cheese shredded
    3 oz Swiss shredded
    1/2 lb smoked sausage

    Melt butter, add onion, carrot, garlic, sauté to soften. Add flour, cook 5m. Add broth, milk, beer, Worcestershire sauce, salt, mustard, bay leaf. Reduce to low cook till thickened. Whisk often. Remove bay leaf.
    Slowly whisk cheese into soup and combine until smooth. Slice sausage lengthwise into quarters and then 1/2" pieces. Sauté in skillet and add to soup.



    So I looked in the wife's box of handwritten recipes.....
    Her's is almost identical to this... with the following exceptions:

    1/2 cup of chopped carrots (not just one)
    1/2 cup of chopped celery
    omit the swiss....
    7-oz of shredded monterey jack cheese
    1-tablespoon black pepper
    1 little can green chillies
    all else is the same
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ThymThym
    Posts: 101,454
    Yeah, I don't think swiss will be in my toolbox on this soup.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • BenvarineBenvarine
    Posts: 1,606
    Give it a rest you dicks. I'll drop the f-in Swiss. It's not in my recipe tomorrow.
  • ThymThym
    Posts: 101,454
    Benvarine said:

    Give it a rest you dicks. I'll drop the f-in Swiss. It's not in my recipe tomorrow.



    you should totally hit it with some swiss and let me know how that works for you
    The only thing between me and a train wreck is blind luck..... - Kenny