How to make Beer Cheese Soup

Perfect for the fall/winter season, this beer cheese soup will warm you heart and soul. I have to tell you I do not like the taste of beer what-so-ever but this soup is a marvelous blend of rich ingredients that will delight your taste buds and have your family reaching for seconds.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1/2 c. chopped onions (sauteed)
• 1/2 c. finely chopped celery (sauteed)
• 2 tbsp. butter
• 2 10.5 oz cans of chicken broth
• 1 can beer (room temp.)
• 1 12 oz. can evaporated milk
• 1 jar Cheese whiz
• 1 pkg shredded cheddar cheese
• 3 c. Velveeta cheese
• 1-2 tsp fresh ground mustard
• Cornstarch
• Large Pot

1. In large pot, place butter until melted, sauté onions and celery in the butter.

2. Place sauteed onion and celery in blender w/ cans of broth, blend together for about 1 minute. Pour these ingredients back into the large pot.

3. Add 1 can of beer.

4. Add can of Evaporated Milk, Cheese Whiz, shredded cheddar, ground mustard and Velveeta.

5. Cook at medium - med. high heat just until all the cheese has melted.
   Be careful to stir the soup constantly and be sure that it does not stick to the pan, if it starts to stick reduce the heat, DO NOT BOIL!

6. Add 3-4 tbsp cornstarch to a cup w/milk and stir This will help to thicken the soup. Remove from heat as it starts to thicken. Serve into soup bowls, and let cool for a few minutes before eating. Bon Appetit!

Tips & Warnings

• To reduce waiting time - especially for small children, place several ice cubes in their soup to cool it faster.
• This soup can easily burn if it is not watched properly, it may take longer but I strongly recommend cooking it at medium heat until the cheese melts, stirring constantly as you go.

[jenkinr]

on 2/24/2009 I've never heard of this. I'm going to have to give this a try. 5*

[ljstraight]

on 10/29/2008 Sounds like a winner!