Meatless Superbowl Fare: Beer Cheese Soup!

Beer Cheese Soup


Fridays, I bring you a local MSP (Minneapolis St. Paul) restaurant shout-out, and sometimes a recipe!


I pretty much love allrecipes.com. The awesome thing about this site is that it has recipes submitted by real people (no really…they have pictures and everything). And even BETTER, these recipes have been reviewed and tweaked by real people. Most everything I’ve made off of this site has been delicious, and I often follow at least one of the suggestions submitted by people who have tried the recipes (just scroll down and you’ll find ‘em).

We were jonesin’ for some hearty, filling soup and found a recipe for Wisconsin Native Beer Cheese Soup. Jackpot! We made it last week with Guiness (wow) and devoured with some miche bread from our local co-op. Try this soup for your next Meatless Monday dinner, or double the recipe and make a batch for your Superbowl party!

If you eat gluten-free, I’ve included suggestions to make the soup GF, too! Thanks to my cousin, Carla, for the GF suggestions!


Meatless Beer Cheese Soup (tweaked from Wisconsin Native Beer Cheese Soup)

Ingredients

1 1/2 cups diced carrots
1 1/2 cups diced onion
2 cloves garlic, minced
1 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups vegetable broth
2 cups beer (we used Guiness. To make gluten free, try Red Bridge)
1/3 cup butter
1/3 cup flour (for GF version, try Domata Flour)
4 cups milk
6 cups shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
1 teaspoon dry mustard

Directions

In a large saucepan over medium heat, stir together carrots, onion, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in vegetable broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes.
Serves 6

If you tried it, let me know what you thought! Leave a comment below or find me on Twitter.


Shout-Out

This week’s veggie shout-out goes to Mill City Cafe in Northeast Minneapolis! Curt and I hit them up for brunch last Sunday, and they had fantastic Portabella Mushroom Biscuits and Gravy. Combine that with funky local art and plenty of hot coffee, and I was a happy camper. Mill City Cafe


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10 Comments

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  • Katrina
    February 2, 2011 - 11:32 pm | Permalink

    Rock on!

  • Alicia
    February 12, 2011 - 8:56 pm | Permalink

    Delicious, Nik. I just doubled the recipe for a potluck. What a HUGE amount of soup. I had to combine them in a gigantic stock pot at the end of it. Next time, even for a large number of people, I’m not doubling it.

    Great recipe, though, and makes a nice hearty soup. Mmmm!

    • February 13, 2011 - 11:20 pm | Permalink

      Whoa! Sorry you ended up with so much! I hope it got eaten. Glad you enjoyed it, and thanks for the feedback!

  • Bill
    March 20, 2011 - 2:43 am | Permalink

    I made a large pot for a Church dinner. Smashing success!! Thank you very much.

    • March 22, 2011 - 7:45 pm | Permalink

      Bill,

      Your comment made me smile. I am so glad the soup worked for your dinner!

      Best,
      Nicole

  • Milla
    May 1, 2011 - 8:30 pm | Permalink

    Hi Nicole,

    Fantastic Nicole! My family loves your recipe and I made it again last weekend. My husband has wanted me to vary the recipe. Have youor would you ever used bacon or potatoes in your Beer Cheese Soup?

    Thanks
    :)

    • May 2, 2011 - 2:30 am | Permalink

      Milla, thank you so much! Your comment made my day. Are you a Wiscononite?

      As you mentioned in your second comment, I do cook meatless. I would consider adding Bacos as a garnish (they are 100% soy with plenty of flavor!). Potatoes would be really yummy! I am so glad you like the soup.

      Are you on Facebook? Find me there (http://www.facebook.com/pages/Pepperoni-Is-Not-a-Vegetable/191275517558403) or on Twitter (@nicolenavratil). :)

  • Milla
    May 1, 2011 - 8:33 pm | Permalink

    Sorry, I didn’t see you cook meatless until I went further into your blog! Perhaps someone else could leave heir opinions as well.

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