Are looking for idea recipes beer cheese soup that are delicious? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious beer cheese soup should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of beer cheese soup, first from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare beer cheese soup delicious home, because as long as you know the trick, this dish is could be treat special

Ingredients and seasonings required for make

1. Use 1 &1/2 cup diced Onion
2. Use 1 cup diced Celery
3. Use 1 cup diced Carrot
4. Prepare 1/2 cup (1 stick) Butter, melted
5. Use 1/2 cup Flour
6. Take 4 cups Chicken Stock
7. Prepare 1 &1/2 Beer, (Lager / IPA)
8. Take 1 teaspoon Black Pepper
9. Take 1 teaspoon Cayenne Pepper
10. Use 1 teaspoon Whole Leaf Thyme
11. Prepare 1 teaspoon Dry Mustard
12. Use 1 teaspoon Hot Pepper Sauce
13. Prepare 1 teaspoon Worcestershire Sauce
14. Take 1 tablespoon minced Garlic
15. Prepare 8 ounces Velveeta cheese
16. Take 6 oz Merkt's Cheddar Cheese Spread
17. Prepare 8 ounces Cheddar Cheese
18. Use 1 cup Heavy Whipping Cream, (or half and half))
19. Prepare Milk to thin
20. Take Optional:
21. Take Bacon
22. Use Use bacon grease to sauté veggies
23. Use Kielbasa
24. Prepare Paprika sprinkled on top soup at serving
25. Prepare Croutons
26. Prepare Pretzel

Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Directions In a large saucepan, saute onion in butter.

Instructions to make Beer Cheese Soup:

1. In large Dutch Oven, sweat onion, celery and carrot in butter (or bacon grease) until soft.
2. Add chicken stock, beer, seasonings. Bring to boil, then reduce to simmer.
3. Meanwhile, place butter in a 1-quart saucepan and melt over low heat, but do not let it brown.
4. When melted, gradually whisk in flour to make a roux and cook 3 to 5 minutes, whisking occasionally, and being careful not to let mixture brown too much.
5. Temper in some of the soup, 1/3 cup at a time
6. Gradually add the roux to the soup and whisk until smooth, simmer 10 minutes to thicken.
7. Gradually add Velveeta and Merkt cheese and whisk until smooth.
8. Add Cheddar Cheese a bit at a time and whisk until smooth
9. When all the cheese is added and melted, add cream and whisk until combined and heated through.
10. Do not allow soup to boil or the cheese will curdle.
11. Done and ready to serve!

Stir in the soup, beer, milk, Worcestershire sauce, parsley and paprika. Reduce heat; stir in cheese until melted. But it is all-American cheesy comfort food, and worth every last indulgent bite. Stir in half of the crumbled bacon. Ladle soup into bowls and top with remaining bacon.

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