Curts Brewhaus Beer Cheese 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:

• Saute celery and onions in oil until transparent.
• Add flour and cook about 7 mins (do not let onions get brown).
• Add milk, chicken stock, mustard powder, Worcestershire sauce, pepper, Tabasco and salt.
• Cook, about 45 mins on low heat.
• Add the shredded cheese; mix well.
• Add the beer; mix.
• Heat through (do not boil).

Steps:

• Saute vegetables in butter until done, but not browned.
• Blend in flour, dry mustard, and chicken stock; cook 5 minutes.
• Blend in cheddar cheese, parmesan cheese,m and beer.
• Let simmer 30 minutes.
• Season with salt and pepper.

Steps:

• In a large saucepan, saute onion in butter. Stir in the soup, beer, milk, Worcestershire sauce, parsley and paprika. Reduce heat; stir in cheese until melted. Heat through (do not boil).

Steps:

• In a fair-size pot, combine the beer and the can of soup.
• Add the cubed or shredded cheese to the beer/soup mixture.
• Add all of the other ingredients to taste.
• Bring the entire mixture to a boil, stirring very frequently.
• By the time it boils, your cheese should be almost completely melted and mixed in with the soup.
• (Note: if you use a smaller pot, the carbonated beer may boil over quickly, so be careful.) Once the cheese is completely melted, reduce the heat.
• Simmer for at least 5-10 minutes, longer if you prefer thicker soup.
• Stir occasionally.

Steps:

• Open beer and let stand while dicing vegetables.
• Saute bacon until crisp. Drain and crumble.
• In large soup kettle, saute vegetables in two tablespoon of bacon grease until soft.
• Add chicken broth.
• Fill chicken can with beer and add to mixture.
• Bring to a boil, then reduce heat to low.
• Pour remaining beer into a small mixing bowl and whisk in flour.
• Gradually add to broth, stirring constantly, till thick.
• Add half and half, bacon and cheese.
• Heat until cheese melts.
• Stir in sugar.
• Add salt and pepper to taste.