Beer cheese soup is never the healthiest thing around but I love it so I have to make it once in a while. This is the best recipe I've found yet. This isn't quite the original version, I cooked it a few times and made my own adjustments before I recorded the recipe. FWIW, I think the name comes from a meat / sausage market owned by someone named Otto. Ingredients: 1/2 cup butter 1 medium sized yellow onion, chopped 1/2 cup carrot, finely chopped or shredded * 1/2 cup celery, finely chopped * 1/2 cup all-purpose flour 2 cups chicken broth 1 (12 oz) beer of choice ** 7 oz extra sharp cheddar cheese, shredded 7 oz swiss cheese, shredded 2 cups half-and-half 1/2 tsp salt 1/2 tsp dry mustard 1/2 tsp Worcestershire sauce 1 lb smoked sausage *** ground black pepper to taste * don't skimp on the carrot or celery, more than 1/2 cup of each is better than less of either ** I think Killian's Red is perfect for this recipe *** Sausage may be deleted: broccoli or potatoes may be substituted for all or half. I like to use the full 1 lb of sausage and add 1/2 lb or more of broccoli (think broccoli cheese soup with sausage...AND BEER!!) roughly chopped and sauteed, or just buy the frozen stuff. How To: Melt butter in a stockpot over medium heat. Add chopped onion, carrot and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, Worcestershire sauce and pepper. Reduce heat to low and cook until soup has thickened. Slice sausage (1/2 inch or less) and cut the slices in half, then place in a saucepan. Saute sausage over medium heat until heated thorough. Add sausage to the soup and serve hot. This is a heavy soup. I'm a huge fan of soup as a main course but I can't eat a lot of this stuff at a single sitting. I suggest serving as a side with something else and then freeze the leftovers. If frozen, when thawed it may look separated, but heat it up slowly stirring occasionally and it will come together again.
I just heard three of my previously repaired coronary arteries slam shut from the threat alone. MMMmmmm, I'll just have to chance it and toss in an extra Lipitor. Problem is the beer. With over 2000 breweries operating where does one start. I don't see there being enough onions to find out all the possibilities.
It's a personal taste thing, but I say you don't want a very heavy beer for this recipe. You want the flavor but you don't want it to overpower, plus a very dark beer might add a bit too much color. Beer is also one of those "if a little is good, more must be better!" ingredients but more can definitely alter the outcome in terms of flavor, texture or both. Choose carefully and don't overdo it.....you can always add more if you think it needs it.
So, save the good stuff for the Sam Adams glasses and use the co-pilot's cheap date Bud Lite for cooking. I can do that.
Hmmm, I don't know about Bud Lite. I like Coors Light for quenching my thirst but I wouldn't use it in this recipe...not much different than substituting plain water. You need flavor that will carry through, just avoid your most heavy, bitter choices, Imperial Stouts, that sort of thing. That's why I like something like a Killian's Red for this, it's more flavorful and you know it's there when you're eating but it doesn't make the beer the primary flavor ingredient. You'll get plenty of sharpness from that extra sharp cheddar, IMO just the right amount. The other big flavor ingredient you use to personalize to your own taste is the sausage. There are a lot of choices out there, just pick something you'd like to eat on its own and it will likely shine in the soup.