Discussion in 'Cooking' started by momof2gr8kids, Jan 29, 2011.
Anyone try it?
I'm making it tonight.
Any pointers or recipe adjustments I should make?
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I've never tried to make it, but I've always wanted to try. Please let us know how it comes out. Good luck!
I've made it three times already. It always comes out great. Once I did reduce the liquid and increase the cheese and served it at a party with veggies, apples and bread as a sort of cheese dip/fondue.
I just checked the recipes on allearsnet. There are 3 versions? I have the Cooking with Mickey cookbook from many years ago and that recipe is different from the 3 on allears as it does not have ale in it. I guess the different chefs change it slightly.
One thing I would suggest is that you heat the milk and broth SLOWLY! Heating it too quickly will make the soup "grainy" if that makes any sense. Also using a higher fat milk (not skim) has given me better results.
No matter which recipe you choose, it should be great. I'm jealous - could use a bit of that soup right now!
I've made the allears recipe several times now, and my husband and I do think it tastes similar to Le Cellier's soup. I make it on special occasions, such as his birthday.
If it's helpful to you at all, I often use just plain Budweiser in place of the ale (which I can't always find) and it still tastes about the same to me. I omit the celery and carrots, and I always use good quality applewood smoked bacon. Go easy on the salt because the bacon grease and cheese are salty as it is. Good luck with yours! Make sure you have some bread to go with it... dipping rolls into the soup is the best part!
We've made it several times with minor modifications (if we didn't have something, etc) and it seems like as long as you get the beer and cheese in there, it ends up pretty close.
This video on Youtube was neat to watch... it shows a Disney chef making the soup.
I've also noticed that there are several different version of the recipes thoughout the years in the various cookbooks. Most are basically the same, with only a few variations. I've tried the Allears.net and the one in the F&W cookbook. They both tasted pretty much the same and were both really good.
As others have said, make sure you go slowly with the heating - this soup will burn and/or get grainy.
Make sure you use a good quality cheese. The flavor of the cheese really drives the flavor of the soup. I've typically used Black Diamond Cheddar and it's been very good.
You can find Moosehead Ale at BevMo (if you have one near you). I would guess that most ales would work.
I loved that video! It makes the recipe seem that much easier! I might make the soup as a special treat tomorrow night. Thanks so much for bringing it up.
Let us know how it turned out. I've never tried making it, but love their soup and would be interested to find out how it was.
It turned out great! Ate 3 bowls before supper. I doubled the batch, so we've got leftovers for tomorrow.
I just used a dark ale beer. I think next time I will put in more bacon. That's the best part!
This is the one from AllEars that I used:
Just made it for the first time tonight! Yum! Served it with homemade oatmeal brown bread. I used the recipe that appears in the Chef Mickey: Treasures from the Vault & Delicious New Favorites cookbook. This recipe calls for 1 lb. of grated white cheddar (I used old cheddar) and 1/2 c. pale ale, amongst other things. I found the recipe quite rich and delicious, not cheap to make--1 lb. of old cheddar can be expensive. For the beer, I used India Pale Ale from Keith's.
Glad it turned out for you.
You are inspiring me to have a Le Cellier themed dinner night here at home.
I wonder though if I could master the Mushroom Risotto?
Moving to the cooking board
Have made the soup and it's great! Did you all know we have a HUGE Disney recipe thread right here? It even has an index so you can find your favorites easily, no need to go to another site
Recipe thread -- http://www.disboards.com/showthread.php?t=1575103
Recipe index -- http://www.disboards.com/showthread.php?t=1777635
I didn't realize that (or that the DIS had a cooking board!). I will definately have to check it out. Keep the disney feeling alive until our next trip.
I didn't know about the cooking thread either.
Guess where I'll be this afternoon?
I always thought this had something to do with the cheese somehow. I have had the cheese break down like that when I make my au grautin potatoes, too.
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