Beer Cheese Soup
  • ThymThym
    Posts: 121,590
    Looking for a good recipe, who's got one?
    The only thing between me and a train wreck is blind luck..... - Kenny
  • FuzzyFuzzy
    Posts: 49,656
    i sure don't. i can say this, swiss cheese has no place in it.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • FuzzyFuzzy
    Posts: 49,656
    gives it a weird metallic flavor.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • 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: 121,590
    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: 121,590
    FromZwolle said:

    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: 121,590
    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
    FromZwolle said:

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



    FromZwolle said:

    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: 121,590
    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: 49,656
    azscoob said:

    Maybe gruyere cheese in lieu of Swiss?



    i would never say no to gruyere.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • scoobscoob
    Posts: 16,617
    FromZwolle said:

    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: 121,590
    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: 53,828
    gruyere would be awesome.... I was thinking monterey jack... until I saw that...
    Never attribute to malice, that which can adequately be explained by stupidity.
  • ceanntceannt
    Posts: 53,828
    swiss only belongs on a mushroom burger or a rueben
    Never attribute to malice, that which can adequately be explained by stupidity.
  • ThymThym
    Posts: 121,590
    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: 53,828
    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
    Never attribute to malice, that which can adequately be explained by stupidity.
  • ThymThym
    Posts: 121,590
    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: 121,590
    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
  • frydogbrewsfrydogbrews
    Posts: 44,679
    not sure where the hate is coming from, i love swiss cheese. and i put it in lots of soups because it gets so stringy and melty at high temps then thickens like crazy as it cools.

    french onion soup with a bunch of swiss on top.....hell yeah.

    FZ started the hate and he thinks all veggies taste bad, so any food opinion of his is most certainly wrong.
  • FuzzyFuzzy
    Posts: 49,656
    frydogbrews said:


    FZ started the hate and he thinks all veggies taste bad, so any food opinion of his is most certainly wrong.



    what a bizarre concept. it's clearly evident that i'm incapable of being wrong. :D
    The pinnacle of lame and awesome in one singular moment. -Lake
  • BenvarineBenvarine
    Posts: 1,606
    And from the package, gruyere is a Swiss cheese, so there's that. Regardless, the gruyere and sharp cheddar cheese soup with turkey kielbasa was great. With a stick of butter, not your typical weight watchers recipe.
  • frydogbrewsfrydogbrews
    Posts: 44,679
    Benvarine said:

    And from the package, gruyere is a Swiss cheese, so there's that.



    wow, you went the high road on pointing this out.

    i don't know if we can be friends anymore. :-w
  • BenvarineBenvarine
    Posts: 1,606
    frydogbrews said:

    Benvarine said:

    And from the package, gruyere is a Swiss cheese, so there's that.



    wow, you went the high road on pointing this out.

    i don't know if we can be friends anymore. :-w


    No one said knowing me was easy.
  • scoobscoob
    Posts: 16,617
    Benvarine said:

    And from the package, gruyere is a Swiss cheese, so there's that. Regardless, the gruyere and sharp cheddar cheese soup with turkey kielbasa was great. With a stick of butter, not your typical weight watchers recipe.



    Sounds fantastic, been buying the turkey kielbasa a lot lately myself.

    And yes coming from the gruyere district of Switzerland yes it is indeed a ' Swiss' cheese, but decidedly different than 'Swiss cheese' in a classical sense.
    Jesus didn't wear pants
  • BenvarineBenvarine
    Posts: 1,606
    azscoob said:

    Benvarine said:

    And from the package, gruyere is a Swiss cheese, so there's that. Regardless, the gruyere and sharp cheddar cheese soup with turkey kielbasa was great. With a stick of butter, not your typical weight watchers recipe.



    Sounds fantastic, been buying the turkey kielbasa a lot lately myself.

    And yes coming from the gruyere district of Switzerland yes it is indeed a ' Swiss' cheese, but decidedly different than 'Swiss cheese' in a classical sense.


    I agree, I added almost as much as the cheddar. I also consumed a few finger-fulls of shredded gruyere. Awesome.
  • scoobscoob
    Posts: 16,617
    Might just be the best cheese for cooking, not overwhelming, and fantastically melty in dishes, not greasy as all.
    Jesus didn't wear pants
  • ThymThym
    Posts: 121,590
    Benvarine said:

    frydogbrews said:

    Benvarine said:

    And from the package, gruyere is a Swiss cheese, so there's that.



    wow, you went the high road on pointing this out.

    i don't know if we can be friends anymore. :-w


    No one said knowing me was easy.


    phew. im glad that's out in the open finally.

    BTW - glad the soup turned out well. any parting thoughts before i undertake making this for a party of ~50 guests?
    The only thing between me and a train wreck is blind luck..... - Kenny
  • FuzzyFuzzy
    Posts: 49,656
    Benvarine said:

    azscoob said:

    Benvarine said:

    And from the package, gruyere is a Swiss cheese, so there's that. Regardless, the gruyere and sharp cheddar cheese soup with turkey kielbasa was great. With a stick of butter, not your typical weight watchers recipe.



    Sounds fantastic, been buying the turkey kielbasa a lot lately myself.

    And yes coming from the gruyere district of Switzerland yes it is indeed a ' Swiss' cheese, but decidedly different than 'Swiss cheese' in a classical sense.


    I agree, I added almost as much as the cheddar. I also consumed a few finger-fulls of shredded gruyere. Awesome.


    it's the go to cheese for fondue. i love it plain, shaved into slivers with some fruit and nuts. it's a fantastic cheese, just not what i refer to as 'swiss cheese'
    The pinnacle of lame and awesome in one singular moment. -Lake
  • FuzzyFuzzy
    Posts: 49,656
    and for those who aren't cheese freaks,

    http://en.wikipedia.org/wiki/Emmental_(cheese) is the stuff that the american 'swiss' is made to resemble

    vs

    http://en.wikipedia.org/wiki/Gruyère_(cheese) is the delicious imported cheese
    The pinnacle of lame and awesome in one singular moment. -Lake
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