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Beer cheese soup


nogohawk
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Looking for a little help. :D

 

When my wife and I were in Laredo, TX a few years back, we were staying at the La Posada and they made this awesome "Beer Cheese Soup" and we loved it! :D

 

I've been looking for a recipe, but haven't found one yet. :D

 

Any suggestions will be greatly appreciated. :D

 

I think it was cheddar based.

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1/2 cup diced carrots 5 cups chicken broth

1/2 cup diced celery 1 T grated Parm

1/2 cup diced onions 8 ounces sharp Cheddar shredded

1/2 cup butter 11 ounces flat beer

salt to taste 1/2 cup flour

1/2 t dry mustard

 

Have everything ready to go because this is pretty fast cooking.

You will need a fairly large heavy pot. Melt butter down but don't

let it brown. Add veggies and saute till tender. Gradually blend in

flour, turn heat down slightly. Add salt and dry mustard, Make sure

there isn't any lumps. Cook mixture to a very light brown. Add chicken

broth, return heat to high. Add cheeses, blend and stir constantly.

Add beer. Bring to a boil for a moment, reduce heat and serve. Serves 4 to 6. Good Luck

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5-6 slices of bacon (diced)

10-15 red potatoes

1/2 yellow onion (diced)

1/2 stick of butter

2-3 oz of flour

2-3 biers (i like using fat tire)

10 cups of either vegetable or chicken stock

1 1/2 C shreaded cheddar

1 bunch of green onions (chopped)

 

you will need 2 large pots. boil potatoes in 1 of them. should start them in cold, salted water. should take about 1- 1 1/2 hrs.

 

in the other start crisping your bacon... remove from fat. add diced onions... just want to sweat them (coooked, but not color). melt butter in pot. add flour (making our roux). give that about 3-5 min (want to cook the "flour" flavor out of it). add bier. you will want to cook the alcohol out of it. then add stock and green onions. add potatoes and some of the potato water..... ultimately you will need to blend this... in commercial kitchens we have a large one.... do it in small batches in your blender and put back in one pot... the roux, cheese, and potatoes should thicken it. once blended, if need be you can use a hand blender int he pot. some people like blending the bacon in with the soup, some people like them diced...your call. let it simmer for abut 15-30 min..... if it is not thick enough make a little batch of roux on the side and add a little at a time while stirring.... it won't thicken instantly... give it 20-30 seconds before adding more roux.

 

this is one of those soups i do by feel.

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