Beer Cheese Soup
Rev up the richness of your soup repertoire with these creamy variations of beer cheese soup. This recipe collection includes every kind of beer cheese soup imaginable to make with your favorite brand of brew.See Popular Beer Cheese Soup Recipes
Cheese and beer, a quintessential Midwestern duo, in a soup. Because why not? Garlic, Worcestershire and creamy Velveeta make for a bowl that warms you from the inside out.
Comfort food never came faster! This homemade classic can be on your table in less than 30 minutes.
Wisconsin favorites--cheese and beer--are showcased in this main dish soup.
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Our cheese- and beer-lover's potato soup has only a fraction of the fat and sodium of a traditional recipe. We use low-fat milk and only a little oil and keep the flavor strong with zesty, sharp Cheddar cheese. Precooked diced potatoes, which you can get at many supermarkets, keep this recipe super speedy. Regular diced red potatoes also work--you'll just need to increase the cooking time.
Blended red peppers, onion, beer, and potatoes create a hearty base for this cozy soup, while American cheese adds creaminess.
Use your favorite beer to flavor the creamy cheese base for this main-dish sausage soup.
Want everyone to eat their broccoli? Then learn how to make broccoli and cheese soupyou'll know that you're serving a nutritious dinner, the kids will just think it's a bowl of cheesy goodness.
We fear we may soon turn orange this month, thanks to all the pumpkin lattes, pumpkin soup, pumpkin doughnuts, pumpkin beer and pumpkin bars we've been gorging on. But the fact is, most of the pumpkin foods we're salivating over aren't really about using actual pumpkin at all, the Wall Street Journal reports. When did we forget that pumpkin isn't the same as pumpkin spice?
Chicken wings are the soul of a great tailgating party. They're great with beer, require no cutlery, and, if things go poorly for the home team, they provide all the comfort traditionally associated with chicken itself -- everything short of chicken soup! Whatever the actual reason that chicken wings have become a tailgating staple, there's no doubt these bite-size pieces of poultry are a must at any self-respecting gathering of tailgaters.
A bubbling pot of soup is the cure for almost anything that ails you during the winter months. Who doesn't love a bowl of steaming hot chicken noodle soup when you've got the sniffles? But while the classics are great (admit it--there's no way to improve on the combo of tomato soup and grilled cheese), it's also fun to experiment with new flavors.
Don't be intimidated by how to make onion soup--the process is surprisingly straightforward! It's actually one of the simpler French soups, with a big payoff of complex, salty-sweet flavor.
You won't be dialing for take-out once you master how to make egg drop soup. The dish has become a staple in Chinese restaurants across America, but it's easy and inexpensive to make at home.
When you have leftover rice, you have another great meal in the making. You're already halfway to creating a casserole, a tasty soup, or a light salad. If you have just a little bit of rice, add it to tomato soup you're serving the kids, or mix it with some cooked chicken and broccoli, sprinkle it with a little cheese, and microwave it for a chicken-divan-like lunch treat.
Does it seem a stretch (ahem, make that a long, cheesy stretch) that we'd nominate Gruyere to be the official cheese of fall? Hardly. Because really, once you've tasted Gruyere -- all golden and melty and bubbly -- whether as the classic topping for French onion soup or, more daringly, in a grilled cheese sandwich that pretty much upends all your expectations of grilled cheese sandwiches, you know come autumn you can never go back to most other cheeses again.
One of the world's great food moments is when spoon meets melted cheese and toasted slice of baguette floating on a steaming bowl of French onion soup. Rich beef broth pools around a wealth of tender caramelized yellow onions, the cheese wraps itself around the spoon, and that first sip is pure goodness. And no matter where you may be eating it, it transports you to the warmth of a neighborhood bistro on a frosty evening.
Once you learn how to cook a honey-glazed ham in your own kitchen you'll find it's just as easy to make one at home as it is to make the trip to a specialty store for a pre-sliced ham with a packet of glaze. What's more, you'll find the homemade version is considerably less expensive.