Beer Cheese Soup II

Beer Cheese Soup II

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 tablespoons butter
  • 1/2 cup onion, finely diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon cayenne pepper
  • 2 1/2 cups chicken broth, Shortcut
  • 1/2 cup beer, your favorite
  • 3 tablespoons cornstarch, divided
  • 1 cup whipping cream
  • 3 cups Colby Jack cheese, shredded, (12 oz/340 g)
  • 1 teaspoon hot pepper sauce, optional

Instructions
 

  • In a large pot on medium heat, melt the butter, when melted, add the onion, thyme, white and cayenne pepper, and cook until onion is tender, stirring often, about 3-5 minutes.
  • In a mixing bowl, whisk together the broth, beer, and 2 tablespoons of cornstarch. Whisk until the cornstarch is mixed in fully.
  • Stir broth mixture into the pot. Bring the pot to a boil then reduce heat.
  • Simmer 5 minutes, then stir in the cream.
  • In a mixing bowl, toss the shredded cheese with the remaining tablespoon of cornstarch.
  • After the cream is mixed in, gradually add the shredded cheese to the soup, stirring until the cheese is mixed in before adding more cheese. Repeat until the cheese is all mixed in. Taste and add hot pepper sauce as desired.
  • Ladle into bowls and enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).

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