B & C’s Beer & Cheese Soup

The first time I had the beer and cheese soup special at Earth Bread and Brewery, I was in love. Beer, cheese and bacon- Can it get any better than that? Then to my excitement, a week later, there it was on the menu at Appalachian Brewing Company. Both soups were different in taste, texture and ingredients, but equally delicious. After thoroughly analyzing Appalachian’s soup, I decided I had to learn how to make it. I reviewed a lot of recipes online, read the comments and suggestions, enlisted my good friend Brittany to help and here is what we came up with.

Picture the soup with bacon on top. Delicious! 

¥   ½ Cup Onions, Finely Chopped
¥   1 Cup Bell Peppers, Finely Chopped
¥   1 Cup Mushrooms
¥   ¾ Cup Butter
¥   ½ Cup All-Purpose Four
¥   5 Cups Broth of Choice
¥   2 Cans Cheese Soup
¥   1 Bottle Beer
¥   8 oz Sharp Cheddar
¥   2 Tablespoons Parmesan Cheese
¥   Bacon

1.         In pan, Sauté Vegetables
2.         Mix flour into vegetables
3.         Add vegetables to medium-large pot and add broth
4.         Bring to a boil
5.         Reduce heat of broth and vegetables to a simmer
6.         Add beer, cheese soup and cheddar cheese
7.         Simmer for 15-20 minutes
8.         Garnish with crumbled bacon

Recommended Beers:
¥   Appalachian Water Gap Wheat
¥   Victory Head Waters Pale Ale
¥   Yards Pale Ale

Additions & Substitutions:
¥   Potato
¥   Celery
¥   Carrots
¥   Other favorite cheeses

Storage: Freezes well

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