Mickey527
DIS Veteran
- Joined
- Feb 1, 2000
- Messages
- 4,956
I found a recipe for "Cheesy Beer Soup" in Thursday nights paper and tried it on Friday. It was delicious, almost like Canadian Cheddar Cheese Soup only so much easier. I have made the Canadian version and it took me hours, this took me less than 1 hour total.
I did add a few things that were not in the original recipe and they made it much better. I will make a few more changes to the next batch to try and get closer to the original even more.
ORIGINAL RECIPE
EASY CHEESE AND BEER SOUP
1 pkg dry leek soup (I used Knoor)
1 pkg dry French Onion soup (again Knoor)
1 10 1/2 oz can cream of celery soup
1 10 1/2 oz cream of chicken soup
6 1/2 cups water 1 lb velvetta cheese (I know, but it works here)
1 1/2 cups beer
put 6 cups water and the leek and french onion soup into a large pot. Bring to boil then reduce heat and cook for 15 minutes. Strain vegetables and put strained broth broth back into pan.
Place the 1/2 cup water, cream of celery and cream of chicken soup into a blender with the strained vegetables and blend well till smooth. Add to the large pot of broth and heat on medium. Add beer and stir till blended. Add cheese and stir till all cheese is melted. Enjoy with bread or crackers.
I added 1 lb cooked thick cut bacon broken into tiny pieces. Next time I will go to the liquor store and get a good stout, the grocery store didn't have anything good. I only had Bud and it was ok but a good flavored beer will make it more like the Canadian soup.
The soup in Canada has some thick pieces of celery and this was very smooth. I didn't mind but you could cook some celery with the bacon until it is soft and add it if you like it. I will try that next time. I don't remember if there isd potato in the canadain version but I don't like potatoes in soup anyhow so I will leave that out.
I had some of the soup for dinner and put the rest in the fridge. Last night I had a cup and it had picked up the flavor of the bacon and softened the bacon so it was even better.
I made enough for lunch today and am just about to go downstairs and enjoy some more.
I did add a few things that were not in the original recipe and they made it much better. I will make a few more changes to the next batch to try and get closer to the original even more.
ORIGINAL RECIPE
EASY CHEESE AND BEER SOUP
1 pkg dry leek soup (I used Knoor)
1 pkg dry French Onion soup (again Knoor)
1 10 1/2 oz can cream of celery soup
1 10 1/2 oz cream of chicken soup
6 1/2 cups water 1 lb velvetta cheese (I know, but it works here)
1 1/2 cups beer
put 6 cups water and the leek and french onion soup into a large pot. Bring to boil then reduce heat and cook for 15 minutes. Strain vegetables and put strained broth broth back into pan.
Place the 1/2 cup water, cream of celery and cream of chicken soup into a blender with the strained vegetables and blend well till smooth. Add to the large pot of broth and heat on medium. Add beer and stir till blended. Add cheese and stir till all cheese is melted. Enjoy with bread or crackers.
I added 1 lb cooked thick cut bacon broken into tiny pieces. Next time I will go to the liquor store and get a good stout, the grocery store didn't have anything good. I only had Bud and it was ok but a good flavored beer will make it more like the Canadian soup.
The soup in Canada has some thick pieces of celery and this was very smooth. I didn't mind but you could cook some celery with the bacon until it is soft and add it if you like it. I will try that next time. I don't remember if there isd potato in the canadain version but I don't like potatoes in soup anyhow so I will leave that out.
I had some of the soup for dinner and put the rest in the fridge. Last night I had a cup and it had picked up the flavor of the bacon and softened the bacon so it was even better.
I made enough for lunch today and am just about to go downstairs and enjoy some more.
)
