son's looking for EASY Beer Cheese Soup Recipe, can you help?

[acmmommymouse]

Got a call from my son today looking for a recipe, an EASY recipe with very few ingredients for a Beer Cheese Soup. I have never made this, anyone out there have anything for him?

 

[MerryPoppins]

I've never made any of these. Just found them on the internet. I included them all because they sounded very different. The first one sounds the simplest, but they all sound good. Hope these help.

CHEESE-BEER SOUP
This soup is different and could almost be used as a dip with corn chips.
1 can chicken broth
1 broth can of milk
1/2 oz. Worcestershire sauce
1/4 C. cornstarch
12 oz. beer
1 C. Cheese Whiz®
Salt, to taste
Bring milk to simmer. Add chicken stock, cheese and all other ingredients except cornstarch and beer. Simmer until cheese is melted. Make paste with water and cornstarch. Add starch and beer just before serving soup.

WISCONSIN CHEESE AND BEER SOUP
3 T. olive oil
1/2 C. chopped onion
1/2 C. chopped carrot
1/2 C. chopped celery
1/4 C. all-purpose flour
1 lb. baking potatoes, peeled and cubed
6 C. chicken broth
1 (12 oz.) bottle beer
1/2 C. heavy cream
1 T. Dijon-style mustard
1/2 tsp. salt
1/2 tsp. hot pepper sauce
1/4 tsp. Worcestershire sauce
2 C. shredded extra-sharp Cheddar cheese
Heat oil in large saucepan over medium heat. Add onion, carrot and celery; cook until very tender, about 10 minutes. Stir in flour; cook 1 minute. Ad potato, broth and beer. Bring to boiling; cook 10 to 15 minutes or until potatoes are tender.
Combine heavy cream, mustard, salt, hot pepper sauce and Worcestershire sauce in small bowl. Stir into soup. Remove from heat. Add cheese, stirring until cheese is melted and smooth. Remove 2 cups of soup and solids to blender or food processor. Purée. Stir back into soup. Serve immediately.

QUIVEY'S GROVE SAUSAGE, CHEESE AND BEER SOUP
Source: Quivey's Grove Restaurant - Madison, Wisconsin
A great winter treat from Quivey’s Grove restaurant in Madison, WI. Another awesome dish, it can turn salty so watch the ham and sausage, making sure it's low salt or baked ham.
2 qt. water
1/2 tsp. black pepper
1 lb. smoked ham pieces
1 small onion, chopped
1 C. butter or margarine
1 1/2 C. flour
2 C. cold milk + more if necessary
1/2 to 3/4 C. beer, depending on your taste
12 oz. sharp Cheddar cheese, grated
12 oz. sausage,( bulk or links ) cooked
It’s best if you can find a picnic ham and pork sausage that’s not too salty. Bring the water, black pepper, and ham to a boil in a large pot and simmer for 1 hour. Strain the stock. Skim fat from the surface, and return the stock to the pot, keeping it warm. Reserve the ham.
In a large heavy saucepan, prepare a roux by melting the margarine or butter until bubbly and whisk in the flour. Continue cooking as you stir for 5 minutes over medium. Add the soup stock slowly, 2 cups at a time, whisking and cooking until thick and smooth after each addition. Slowly add the milk, stirring all the time. Add the grated cheese, a little at a time, stirring until thick, smooth and melted.
Add the beer, cooked sausages (if using links, chop into 1/2-inch pieces) and chopped reserved ham pieces. Keep warm on low until serving. Makes about 6 to 8 servings.

 

[inky dinky doo]

This recipe for LeCellier's cheese soup doesn't sound that complicated. Maybe he'd like to give it a try.

LE CELLIER STEAKHOUSE CANADIAN CHEDDAR CHEESE SOUP

1) In a 2-qt saucepan, heat 3 cups milk and 1 cup chicken broth over medium-low heat.

2) In a 4-5 qt. dutch oven, cook 6 slices bacon (diced), stirring until lightly browned over medium heat (approx 5 minutes).

3) Add red onion (1/4 c. finely diced), celery (1/4 c. finely diced), and scallion (1/4 c. chopped). Cook until onion is soft (approx. 5 minutes). Add 3 T. flour and cook, stirring constantly, for 3 minutes.

4) Remove Dutch oven from heat, add heated milk mixture, and whisk until blended. Return to heat and cook, whisking constantly, until mixture comes to a boil. Boil 1 minute or until thickened.

5) Remove Dutch oven from heat and stir in cheese (2 c. shredded Canadian white cheddar), tabasco (1/2 t.), worcestershire (1/2 t.), salt (1/2 t.), pepper (1/8 t.). Stir until cheese is melted and soup is smooth.

6) Serve the soup hot, garnished with chives.