Copycat Baby Does Matchless Mine Beer Cheese Soup Recipes

BEST-EVER BEER CHEESE SOUP

Provided by Amy Thielen

Time 55m

Yield 6 servings

Number Of Ingredients 17

Best-Ever Beer Cheese Soup image

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.

Ingredients

8 tablespoons (1 stick) salted butter
1 to 1 1/2 large carrots, diced (about 3/4 cup)
3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
Fine sea salt and freshly ground black pepper
3/4 cup all-purpose flour
4 cups chicken stock, low-sodium store-bought or homemade
One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
1 1/2 cups half-and-half
12 ounces aged yellow cheddar (aged at least 2 years), grated
1/2 tablespoon Worcestershire sauce
Dash hot sauce
1/8 teaspoon grated nutmeg
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
Mustard oil or extra-virgin olive oil, for garnish
Fresh goat cheese, for garnish
Fresh thyme leaves, for garnish

COPYCAT FLYING SAUCER BEER CHEESE SOUP

(Copycat recipe for Flying Saucer Beer Cheese Soup) I have been a long-time fan of the Flying Saucer Draught Emporium in Nashville, Tennessee. They have a fantastic beer cheese soup on their menu that I order every time I go there. One day, I got brave and asked them for the recipe. To my surprise, they brought me a list of ingredients that are in the soup; however, no measurements. So, I have been trying for years to get the taste just right and I think that I have struck pure gold (cheese, that is).

Provided by LisaB Nashville

Categories < 4 Hours

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

Copycat Flying Saucer Beer Cheese Soup image

Steps:

Add butter and peppers to large soup pot over medium heat. Sauté until peppers are tender.
Add flour and half of chicken broth, stir with whisk to remove lumps and cook until thick and bubbly.
Add remaining chicken broth, beer and half-and-half and stir. Add cheese a little at a time and stir constantly, making sure the cheese does not stick to the bottom of the pan and burn. Cook until cheese is melted and smooth.
Add ground cayenne pepper, salt and two dashes of cayenne pepper sauce and stir.
In a separate bowl, mix cold water and corn starch until smooth. Pour the mixture into the soup pot to thicken and add body. Continue to cook until soup is smooth and creamy.
Transfer soup to a crock pot to keep warm until ready to serve. Additional cooking in a crock pot will ensure that the soup is over indirect heat, so the cheese does not burn at the bottom of the pan. Also, it will allow the red peppers to cook and soften into the soup.
Serve soup in a bread bowl or in a bowl with large chucks of white bread on the side for dipping. Enjoy!

Ingredients

3/4 cup red sweet bell peppers or 3/4 whole red sweet bell pepper, sliced julienne
1 (32 ounce) package Velveeta cheese, cut into small cubes
4 tablespoons butter
1/2 cup all-purpose flour
1 tablespoon cornstarch
1/2 cup cold water
1 (32 ounce) box low sodium chicken broth
3 cups half-and-half
1 (12 ounce) bottle dark beer (I use Samuel Adams Boston Lager)
2 dashes cayenne pepper sauce (I use Frank's Red Hot)
1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt

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