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Beer Cheese Soup recipe by Gene Munson Barry

Updated on February 24, 2014

Genes Beer Cheese Soup

5 stars from 1 rating of Beer Cheese Soup

Cook Time

  • Prep time: 20 min
  • Cook time: 1 hour
  • Ready in: 1 hour 20 min
  • Yields: Serves 4 people.

Ingredients

  • 2 teaspoons Butter or Margarine, Salted
  • 1/3 Cup Onion, Chopped
  • 5/8 Cup (14.5 ounces) Chicken, Broth
  • 3/4 teaspoon Garlic, Minced
  • 1 1/3 Cup Half and Half
  • 5/8 Cup (12 fluid ounces) Beer, Bottled
  • 3/4 teaspoon Worcestershire, Sauce
  • 1 1/3 Cup Shredded Chedar, Cheese
  • 2 Tablespoons Cornstarch, Liquefied
  • 4 pieces Applewood Bacon diced into small pieces, Garnish
  • Oyster Crackers, Garnish

Directions

  1. Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic,and Worcestershire sauce then stir well.
  2. Add the beer then raise the heat to high and boil for 3 minutes to evaporate the alcohol.
  3. Add the chicken broth and bring back to a boil. Once it boils a second time lower the heat to medium low and simmer.
  4. Combine the cornstarch with 3 tablespoons cold water and stil until smooth. Set aside for use later.
  5. Add the half and half, and the shredded cheddar cheese to the soup. Stir constantly until the cheddar cheese melts and blends with the half and half.
  6. Next stir in the wet cornstarch that you made ahead. Stir constantly until the soup thickens. This usually takes about 2 minutes but may take longer. Note: if you prefer a thicker soup, use more cornstarch mixed with water to thicken further.
  7. While you were doing the above steps, you chopped up the bacon slices into small pieces. Then you fried the pieces and got rid of the extra grease. Before serving soup, garnish it with these bacon bits. I like oyster crackers but check with my guests before putting them in the soup.

1.) Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic,and Worcestershire sauce then stir well. You want the onions to become translucent.

I use real salted butter. We feel it's better for us and also the flavor is excelent.
I use real salted butter. We feel it's better for us and also the flavor is excelent. | Source

About our choice of butter

Note that this stick of butter is marked in tablespoons, quarter cup, third cup, and the whole stick equals half a cup

2.) Add the beer then raise the heat to high and boil for 3 minutes to evaporate the alcohol.

Labatt Beer for soup.
Labatt Beer for soup. | Source

Add the Beer

I once used an Irish Stout Beer and found it gave the soup almost a too strong flavor for us. But there are other dark beers and ales which you could try. Any type of beer will work in this recipe. Try making the soup with you favorite beer first. I don't buy beer unless it is for cooking. so I allow myself a treat. I most often open an additional beer, pour it into a stein that I purchased while stationed in Germany with the Army, and the enjoy it as the soup is cooking.

We buy an expensive brand of Worcestershire sauce because we feel the flavor is better than in cheaper brands.


Worcestershire Sauce by Lee and Perrins
Worcestershire Sauce by Lee and Perrins | Source

3.) Add the chicken broth and bring back to a boil. Once it boils a second time lower the heat to medium low and simmer.

College Inn brand Chicken broth.
College Inn brand Chicken broth. | Source

Like the Worcestershire sauce, we feel it is worth the money to buy a high quality chicken broth. We find the better brands have much more chicken flavor. From time to time we have made our own. Some people will prefer organic. It will be your choice.

Tops Corn Starch.
Tops Corn Starch. | Source

4.) Combine the cornstarch with 3 tablespoons cold water and stil until smooth. Set aside for use later.

I use cornstarch instead of flour for a thickening agent because I have found it is less likely to cause lumps.

Use sharp or extra sharp cheddar for this soup.
Use sharp or extra sharp cheddar for this soup. | Source

5.) Add the half and half and shredded cheddar cheese to the soup. Stir constantly until the cheddar cheese melts and blends with the half and half. You could vary this recipe by using half heavy cream and half whole milk. You could also shred your own sharp or extra sharp cheddar.

Corn Starch mixed with water.
Corn Starch mixed with water. | Source

6.) Next stir in the cornstarch-water mixture that you made ahead. Stir constantly until the soup is thick, about 2 minutes. The constant stirring prevents lumps.

I use applewood smoked bacon.
I use applewood smoked bacon. | Source

7.) Serve garnished with pan fried crispy bacon bits. You could vary this recipe by adding croutons to the soup as a garnish.

I don't like the store bought style bacon bits, so what I do is to cut frozen bacon into 1/8 inch width pieces, then turn it and further cut these strips into small bits. Then using a cast iron skillet, I cook the bits to where they are almost hard, and then drain off the excess fat (grease) in a small colander. To get off even more grease, after straining, pat the bits down with a paper towel. The crispiness of the bacon adds a contrasting texture.

Colander to drain excess grease from the bacon bits.
Colander to drain excess grease from the bacon bits. | Source

My wonderful wife got us this small colandar years ago. It works well to drain the excess fat from the bacon bits.

Offer your guests oyster crackers or croutons as an extra garnish.

No one knows why they are called "oyster crackers".
No one knows why they are called "oyster crackers". | Source

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    • frogyfish profile image

      frogyfish 3 years ago from Central United States of America

      Well, a unique soup recipe...but it sounds good and you make it easy. I do like your choice of real butter use too. Thanks!

    • peachpurple profile image

      peachy 3 years ago from Home Sweet Home

      Beer with cheese... sounds good. Locally we have VSOP with soup. Awesome and groggy too. Voted up

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