Woodys Beer Cheese Soup Recipe

Slow Cooker Beer Cheese Soup The Thirsty Feast

WEBFeb 5, 2016 · Finally, add the finely diced carrots and white onions to the slow cooker. Stir everything together until well combined. These …

1. Combine the chicken broth and beer in a slow cooker. Whisk in the cornstarch until smooth. Add the melted butter, carrots and onions and stir until combined.
2. Cook on low for 6 hours.
3. Add the cream cheese and cook on low for an additional 20 minutes. Stir well, then add the shredded cheddar cheese. Stir until the cheese is melted. Add black pepper and salt to taste.
4. Serve immediately.

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BestEver Beer Cheese Soup Recipe Amy Thielen

WEBDec 17, 2014 · Deselect All. 8 tablespoons (1 stick) salted butter. 1 to 1 1/2 large carrots, diced (about 3/4 cup) 3/4 cup small-diced piquillo peppers, …

Rating: 5/5(76)
1. In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
2. Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
3. Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
4. Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.

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