Beer Cheese Soup The Modern Proper Using a slotted spoon transfer the bacon to a paper towel lined plate. drain off all but 1 2 tablespoons of bacon fat. add the onion, bell pepper, jalapeño and thyme and cook until vegetables are tender, about 5 minutes. reduce heat to medium and add the butter, stirring until completely melted. Stir in the beer and milk. whisk in the beer until it’s slightly thickened. whisk in the milk or cream. bring it to a low simmer, stirring occasionally for about 15 minutes. 5. stir in the cheese. gradually stir in the cheese until it’s melted. season it with salt and pepper. 6.
Bacon And Beer Cheese Soup Jo Cooks Cut each slice of bread into 16 20 cubes for our delicious homemade croutons. set aside till ready to serve. add flour to the onion mixture in the skillet. mix to coat everything in flour and add about 1 4 cup of beer and stir. add another 1 4 cup of beer and stir some more. continue until all the beer has been added. Cook 1 finely chopped onion in the butter until soft and translucent, about 5 minutes. make the soup base: stir in ⅓ cup of flour, 1¾ cups of vegetable stock, 1 cup of milk, and salt and pepper to taste, stirring to combine. allow to simmer until thickened to your liking, about 8 minutes. add the cheese and beer: add in 15 ounces of shredded. Add the beer in small splashes, stirring continuously. add the chicken broth and half and half in the same manner. add the bay leaf. bring to a gentle bubble and simmer gently, uncovered, for 15 minutes. remove the bay leaf. reduce heat to low and stir in the cheese. garnish with bacon and green onions and serve!. Add the butter and allow it to melt– then sprinkle over the flour and stir until it begins to form a thick paste. slowly add the chicken broth, stirring constantly. if there are any large lumps of flour, whisk the soup vigorously until they have dissolved. next, add the beer and heavy cream. stir to combine.
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