dd the potatoes, stock, and beer and bring to a boil
Saute carrots and onions in butter until tender.
Add flour,spices, and sugar and cook 5 minutes.
Stir in beer and chicken stock; whisk until smooth.
Add grated cheese and simmer for 15 minutes, whisking until the cheese is melted.
Whisk in half&half and milk.
Ladle into bowls and garnish with some chives and popcorn, if desired.
ot, combine the beer and the can of soup.
Add the
ides in a large, hot soup pot, about 4 minutes per
Add roasted peppers and beer and bring soup to a boil. Lower
at in large sauce or soup pan over medium heat.
Put beer and sugar in saucepan; heat.
Put milk and cinnamon in another saucepan; heat, but do not boil.
Put eggs, sour cream and nutmeg in mixing bowl; beat with whisk.
Add hot beer, beating rapidly with whisk.
Remove cinnamon stick; beat in milk.
Pour soup into heavy saucepan; heat thoroughly, stirring constantly. Do not boil; it may curdle.
If soup curdles slightly, strain it. Serves 4 to 6.
In a medium saucepan over medium heat, bring beer, covered, to a boil.
Meanwhile, in a bowl, beat together egg yolks, sour cream, cornstarch, sugar and salt until well blended. Transfer mixture to a large saucepan over low heat. Pour in hot beer, a little at a time, stirring until well combined. Do not boil.
To serve, divide bread cubes into four warmed soup bowls. Sprinkle cheese over bread. Pour hot soup over all and serve piping hot.
Pour the light and dark beers into a large saucepan. Stir in the sugar, pepper, cinnamon, salt and nutmeg and bring to a boil.
In a small bowl, whisk together the egg yolks and cream. Whisk in a little bit of the hot beer so the mixture warms without scrambling the yolks. Stir into the beer while whisking constantly over low heat to avoid curdling. Refrigerate until cold.
Just before serving, whip egg whites in a medium bowl until stiff but not dry. Fold them into the soup and serve.
Place the beer and milk in seperate saucepans and heat.
In a bowl combine the flour and water to make a smooth paste, then stir into milk.
Add the ginger, sugar and salt to the beer.
Remove the two pans from the stove and beat the hot milk mixture into the beer, a little at a time. The soup should be frothy.
Serve at once in small bowls; top with croutons.
Add first 5 ingredients to heavy soup pot and lightly saute.
Add remaining ingredients (using empty soup cans to measure the milk and beer) Heat to simmer.
When serving, top each cup or bowl with generous handful of freshly popped, lightly salted, popcorn.
o bubble; simmer uncovered until soup reaches a smooth consistency, about
In a medium saucepan, melt butter and cook flour over medium heat, stirring constantly, 3 minutes or until bubbling.
Stir in soup mix, milk and worcestershire sauce.
Mix well.
Bring just to boiling point, then simmer, stirring occasionally, for 10 minutes.
Stir in remaining ingredients and simmer, stirring constantly, 5 minutes or until cheese is melted.
Garnish with popcorn.
In crock-pot, mix well beer, soup mix and gravy mix.
In plastic bag, shake flour and steak until coated.
Empty bag contents into crock-pot. Gently stir to coat meat with liquid. Cover and cook on low about 8 hours.
Garnish with dill weed if desired.
In a 11/2 gallon soup pot, melt butter then saute onion and garlic until tender.
Add flour and mix well. Cook for 5 minutes, stirring frequently over medium heat.
Add milk and whip with a whisk to blend in milk. Add bay leaves. Cook over low heat for 20 minutes, stirring constantly.
Add cheeses, stirring in one direction only until thoroughly mixed and cheese is melted. Season with salt, pepper and nutmeg.
Remove bay leaves. Stir in beer, top with seasoned croutons and serve.
Yields 12 - 14 servings.
Pour beer and sugar into a heavy 4 to 5 quart saucepan.
Bring to a boil over high heat, stir constantly until sugar is dissolved, then remove from heat.
In a small bowl, whisk egg yolks and beat in the sour cream a little at a time. Stir about 1/4 cup of the hot beer into the mix then whisk it into the beer. Add cinnamon, salt and grindings of pepper.
Return to heat and cook stirring constantly until it thickens slightly. Do NOT let it boil or it could curdle.
Serve.
Cook and stir 1/2 cup onion, garlic and Parkay in a large saucepan on medium-high heat until tender.
Reduce to medium-low heat.
Add Velveeta cheese, milk, beer, hot sauce and Worcestershire sauce.
Cook, stirring constantly, 5 minutes or until Velveeta is melted and soup is hot.
Pour into 4 serving bowls; sprinkle with sliced green onions.
Melt the butter in a large saucepan over medium heat. Add the onion and garlic; cook and stir until tender and fragrant. Sprinkle the flour over onion and garlic, and stir until blended in. Gradually whisk in the milk so that no lumps form. Continue to stir while you cook until the liquid thickens, about 10 minutes.
Reduce the heat to low, and cook for 5 more minutes, stirring occasionally. Add the cheese, bacon and beer. Gently stir until the cheese is melted and soup is well blended.
day.).
2. FINISH SOUP Remove bones from slow cooker
Heat oil; add onions& sugar, cover and cook over medium heat, stirring occasionally, for 20- 25 minutes or until the onions are slightly coloured.
Sprinkle flour over onions& stir in.
Slowly add the beer, pour in chicken stock and season to taste.
Bring to a boil, reduce heat and simmer for 5 minutes.
Place toast slices in ovenproof soup bowls.
Pour broth into each bowl, sprinkle with some parsley& top with grated cheese.
Place under broiler for a couple of minutes to melt cheese.