Close
Ingredients
| cornstarch: 1/3 cup |
| cream cheese: 2 cups |
| cheddar cheese (shredded): 5 cups |
| parmesan cheese (grated): 2 cups |
| monterey jack cheese (shredded): 2 cups |
| mustard powder: 1 Tbl |
| worcestershire sauce: 2 Tbl |
| habanero hot sauce: 1 Tbl |
| carrots (chopped): 1 1/2 cups |
| onions (chopped): 1 1/2 cups |
| celery (chopped): 1 1/2 cups |
| garlic: 5 cloves |
| salted butter: 2 sticks |
| chicken broth: 6 cups |
| beer: 5 cups |
Best Beer Cheese Soup
Credit: www.grouprecipes.com
User rating:
-
Prep Time
60 min -
Cook Time
0 min -
Servings
16 serving(s)
Tags
- Mince carrots, onions, celery and garlic using a food processor if available
- Heat LARGE pot on medium with butter, minced vegetables and garlic and sautee
- Add chicken broth, beer and corn starch (premix corn starch with liquid for best results)
- Heat to boiling, then reduce to low and simmer for 45 minutes
- Heat cream in a separate saucepan on medium
- On medium-low gradually add cheese and stir constantly. Make sure heat is not too high, because it will break down cheese.
- Once all the cheese has been added to cream, and broth mixture is done simmering and has thickened, add cheese mixture gradually
- Lastly add dry mustard, Worcestershire, hot sauce, salt, pepper and other seasonings of your choice...and stir!
- Now enjoy the best cheesy experience of your life! Add bread or croutons for extra YUMMINESS!