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jessica0602 beer cheese soup
http://www.carriessweetlife.com/beer-cheese-soup/
I started off with this recipe.
I changed a lot - I had a bunch of gruyere cheese left over from Christmas and I used it instead of swiss cheese - it definitely affected the flavor and I'm not sure in a good way. I also used cheddar as it calls for.
I halved the butter and browned the sliced sausage (I used Niman Ranch Kentucky Bourbon pork sausage, purchased at WF) in the same pot and removed the sausage when browned and then re-added at the end (wanted the sausage flavor to be in the soup). I only used 3/4 cup flour, and should have only used 1/2 - it was very floury tasting and thick. I used whole milk instead of half and half and wound up adding almost another cup of skim milk to thin it out. I also doubled the dry mustard and worcestershire sauce. And used a Lagunitas IPA for the beer.
Obviously I deviated a lot from the recipe posted. If I'd used all of the butter called for it probably wouldn't have been so floury.
I did like this, didn't LOVE it, and plan to try it again and mess around with it more to get it where I want it. I want to try a sweeter beer...
This would also be an amazing starter recipe for crab soup, using only cheddar, omitting the sausage, and maybe subbing or adding a teaspoon of Old Bay along with the mustard and worcestershire. Adding lump crab only at the end to heat through.
Yeah that's right my name's Yauch!
Re: jessica0602 beer cheese soup
Awesome, thanks! This looks like a pretty simple recipe and even with the sausage, I really like the idea of adding a touch of old bay. I may give this a shot with some chicken sausage from Trader Joe's.
Thanks again!
It definitely qualifies as a recipe for which one is likely to have at least most of the ingredients already in the house.
Yeah that's right my name's Yauch!