Cheese And Wine Soup Recipes

Steps:

• In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
• Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
• Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
• Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
• Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

Steps:

• 1. Heat butter in a 4-quart heavy bottomed pot. Add onions and sauté about 8 minutes. Add Chiles and wine; cook about 2 minutes or until wine is reduced. Add chicken broth and season with salt and pepper. Add half and half, cheeses and chives, stirring until cheese melts. Pour into individual cups and add dollop of whipped cream to each and sprinkle with chopped bacon.
• 2. Note: * Any cheese infused with wine that is similar will work fine. This Wisconsin cheese can be found at Whole Foods or Trader Joe's.

Steps:

• Melt butter in large saucepan.
• Add onion, celery, and carrots and sauté over medium heat until onions are transluscent.
• Add flour.
• Add spices, wine, and chicken stock.
• Gradually add cheese, being careful not to let the soup boil.
• Add whipping cream slowly, still keeping soup from boiling.
• Heat through and serve!

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a medium saucepan of salted water to a boil. Add the macaroni and cook as the label directs; drain.
• Mist a baking sheet with cooking spray and arrange the tomato and baguette slices on it in a single layer; season with salt and pepper. Bake until the bread is golden brown, about 7 minutes.
• Mince the shallots, carrot and celery in a food processor. Mist a saucepan with cooking spray. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes. Add the flour and cook, stirring, 2 minutes. Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes. Remove from the heat.
• Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper. Top the toasts with tomatoes; serve on the soup.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Layer the chicken breast halves into the bottom of a baking dish. Stir the cream of mushroom soup, mushrooms, garlic, curry powder, salt, and black pepper together in a bowl until mixed. Add the white wine to the soup mixture and stir until smooth; pour over the chicken breast halves. Sprinkle the Cheddar cheese and paprika over the mixture.
• Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

Steps:

• In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly. , Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired.

Steps:

• In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
• Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
• Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.