European Street Style Beer Cheese Soup
Try this European Street Style Beer Cheese Soup recipe, or contribute your own. "Fall" and "Superbowl" are two of the tags cooks chose for European Street Style Beer Cheese Soup."I was pleasantly surprised by this recipe! The flavor is fabulous and very unique. In order to make this soup vegetarian-friendly, I did not use chicken broth- Instead I used 1 cup of organic vegetable broth and 2 cups of water. The flavor certainly didn't come up short despite lack of chicken broth. Overall I thought this recipe was fantastic! Very unique flavor, delicious, fun, different and I will definitely make this again!" - Ldr429
Yield: 12 Ready in 45 minutes
favorite of 1,422 people 996 people want to try
Verified by stevemur
|1 cupOnion; chopped|
|1/2 cupcarrot; finely diced|
|1/3 cupcelery; finely diced|
|3/4 teaspoonDry mustard|
|3 cupschicken broth; up to 5 cups if desired.|
|4 cupsCheddar cheese; shredded|
|2 cupsHalf and half|
|1 teaspoonWorcestershire Sauce|
European Street Style Beer Cheese Soup Preparation
Saute carrots, onions, and celery in butter until the onions are translucent
Stir in flour and cook on low heat for 3-4 minutes, whisking constrantly, making sure it does not burn.
Stir in beer (must be first to cook off the alcohol), paprika, mustard, worchestershire, and broth. Use wire whisk to smooth. Add cheese, slowly bring to a boil, reduce heat and simmer for 10 minutes. Feel free to mix up the cheese or a use a blend of cheeses, such as cheddar and parmesan, sharp cheddar and colby-jack, or whatever.
Remove from heat and fold in half and half (or heavy cream if you want to get that first heart attack out of the way tonight). Add tabasco. Serve w/ extra tabasco on the side and fresh popcorn as garnish.
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