.:Beer in the World - Cooking with Beer:.

Soup ▪ Chicken ▪ Pork ▪ Beef ▪ Lamb ▪ Fish ▪ Dessert ▪ Other recipes

1. BEER CHEESE SOUP

BEER CHEESE SOUP

2/3 c. butter
1/4 c. chopped green onions
2/3 c. flour
14 1/2 oz. ready to serve chicken broth
1 2/3 c. undiluted evaporated milk
12 oz. can beer
8 oz. jar processed cheese spread
1 1/2 tsp. Worcestershire sauce

Melt 2/3 cup butter in large pan. Add 1/4 cup chopped green onion with tops; cook until onions just begin to wilt. Remove pan from heat and stir in 2/3 cup flour. Gradually stir in 14 1/2 ounces can ready to serve chicken broth, 1 2/3 cup undiluted evaporated milk, 12 ounce can beer, 8 ounce jar processed cheese spread and 1 1/2 teaspoon Worcestershire sauce. Cook over medium heat until mixture just comes to boil. Serve with popcorn. Sprinkle over top.

2. WHITE CHEDDAR BEER CHEESE SOUP

1/2 c. all-purpose flour
1/3 c. butter
1 garlic clove, pressed
1 tbsp. grated onion
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. white pepper
3 c. chicken broth
1 1/2 c. half & half
1 c. beer
16 oz. (4 c.) shredded sharp white Cheddar cheese

In large saucepan, melt butter; stir in flour. Cook 1 minute, stirring constantly, until smooth and bubbly. Add garlic, onion, Worcestershire sauce, salt, mustard and pepper; blend well. Gradually stir in chicken broth, half & half and beer; cook until thickened, stirring constantly. Add cheese; stir until melted.

Heat gently, stirring frequently; do not boil. Garnish each serving with buttered croutons, popcorn or parsley. Makes 7 (1 cup) servings.

3. CABBAGE WITH BEER AND BOUILLON

1 1/2 lb. cabbage, coarsely shredded
1/2 tsp. seasoned pepper
2 c. chicken bouillon broth
1 c. (1 can) beer Freshly grated Parmesan cheese to taste

Combine cabbage, bouillon, beer and pepper in a pressure cooker. Cover securely and cook at 15 pounds pressure for 5 minutes. Cool pressure cooker at once under cold water. Drain cabbage. Garnish with Parmesan cheese and serve immediately. I mix the chicken bouillon and beer in a large sauce pan and then add the cabbage. Cook until done to your own taste if pressure cooker is not available. Slice the corned beef and serve with cabbage and mustard sauce.

4. BEER SOUP

4 chicken bouillon cubes
3 c. water
1 can beer
1 c. chopped celery
1 c. chopped carrots
1 c. chopped onion

Cook above 30 minutes.

2 1/2 c. potatoes, cubed

Add to above and cook another 10 minutes.

2 cans cream of chicken soup
20 oz. frozen mixed vegetables

Add and cook 10 minutes. 20 minutes before serving add:

1 c. Velveeta cheese
Serve with popcorn on top

Note: Cube ham may be added.

5. MICHIGAN WHITE BEAN AND BEER SOUP

2 c. dried white beans
3 tbsp. butter
1 c. onions, chopped
1/2 c. carrots, grated
1 c. canned tomatoes
2 tsp. salt
1/2 tsp. fresh pepper

Wash beans, cover with water, bring to boil. Let beans soak 1 hour. Drain beans, add 2 1/2 quarts water, boil, then cover loosely and cook on low 1 hour.

Melt butter; saute onions and carrots lightly. Add to beans with tomatoes, salt and pepper. Cover, simmer 2 hours. Puree 1 cup bean mixture in blender or food processor. Return to soup and stir in beer. Cook 15 minutes until thoroughly heated. Serves 6 to 8.

6. ONION SOUP WITH BEER

6 med. onions (2 - 2 1/2 lbs.)
1/3 c. butter
2 cloves garlic
3 tbsp. flour
1 tsp. paprika
1 (12 oz.) bottle or can dark beer
8 c. rich beef broth or canned regular strength beef broth
6-8 slices French bread, cut about 1" thick
6-8 tbsp. grated Parmesan cheese
Salt & pepper
1/2 - 3/4 lb. Swiss cheese, shredded (2-3 c.)

1. Cut onions in half lengthwise, then into lengthwise slivers. In a 5 to 6 quart kettle over medium heat, melt butter. Add onions, cover and cook until limp (about 10 minutes). Uncover and cook, stirring often, until onions brown lightly (about 15 minutes). Reduce heat to medium low if onions begin to brown too quickly.

2. Mince or press 1 of the garlic cloves. Add the minced garlic, flour, and paprika to onions, stirring to blend flour into mixture. Remove from heat and gradually stir in beer and 2 cups of the broth. Return to heat and bring to a boil, stirring. Cover, reduce heat, and simmer for 1 hour.

3. Meanwhile, place bread slices on a baking sheet. Peel remaining clove of garlic, cut in half and with it rub both sides of each bread slice. Bake in 325 degree oven until crisp and lightly browned, 40 to 45 minutes. Sprinkle each slice with 1 tablespoon of the Parmesan cheese.

4. After soup has simmered for 1 hour, add remaining 6 cups broth; bring to a gentle boil. Season to taste.

5. Divide soup among 6 or 8 oven proof bowls. Top each with a slice of toasted French bread. Divide Swiss cheese evenly and sprinkle over bread slices. Place bowls on a baking sheet about 6" below broiler. Broil until the cheese is bubbling and lightly browned (6 to 8 minutes). Serve at once. Makes 10 to 12 cups, 6 to 8 servings.

7. CHICAGO FISH SOUP

1 med. onion, chopped
2 cloves garlic, finely minced
1/2 c. thinly sliced celery
3 tbsp. butter
1 (29 oz.) can tomatoes, coarsely chopped
1 c. diced potatoes
1 (12 oz.) can or bottle beer
1 tsp. dried crushed basil
1 tsp. dried crushed oregano
1 tsp. salt
Dash of pepper
1/4 tsp. crushed dried red peppers
1 c. fresh corn kernels
1/2 lb. salmon steaks, boned and cut into cubes
1/4 lb. whitefish, cubed or use 1/2 lb. whitefish and omit the smelt
1/4 lb. smelt, boned and cubed

Saute onions, garlic, green pepper and celery in butter in a large saucepot or Dutch oven until tender, about 15 minutes. Add tomatoes, potatoes and beer. Add basil, oregano, salt, pepper and red peppers. Simmer until potatoes are almost tender, about 15 minutes. Add corn and fish, continue simmering about 10 minutes or until fish is done.

8. VEGETABLE BEER SOUP (With Beef)

1 lb. ground beef
Salt, pepper
2 tbsp. oil
3 c. water
3 beef bouillon cubes
1 (1 lb. 12 oz.) can tomatoes
1 (12 oz.) can beer
Thin spaghetti
1 c. sliced of EACH: carrots, celery, onion, turnips, potatoes
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 (10 oz.) pkg. frozen green beans

Combine ground beef, salt and pepper to taste. Shape into tiny meatballs. Heat oil in skillet, add meatballs and brown. Drain and set aside.

In a large saucepan, combine water, bouillon, tomatoes, beer, carrots, celery, onion, turnips, potatoes, garlic and chili powder; salt and pepper and simmer 30 minutes. Break enough thin spaghetti into 1 inch pieces to measure 1/2 cup. Add to soup along with browned meatballs and green beans. Simmer 20-30 minutes longer.

Contact: /beerintheworld@gmail.com/

[top▲]