1877 Beer Cheese Soup
Melt butter; saute vegetables until done but not browned. Blend in flour, dry mustard and MSG. Slowly add chicken stock, bring to a boil; cook, stirring, 5 minutes. Blend in cheddar cheese, Parmesan-Romano cheese, and beer. Let simmer over low heat for 30 minutes. Season with salt and pepper to taste. Serve with French Bread and tossed salad.
Bacon ‘n Chedder Beer Soup
Place vegetable oil in large stockpot. Add onion, potatoes, carrots and celery; saute 25-30 minutes or until vegetables are cooked. Add remaining ingredients. Combine thoroughly. Simmer 20 minutes over low heat, stirring occasionally. Serve hot.
Bacon-Topped Cheese Soup
Place bacon in a 3 qt. casserole; cover and microwave at HIGH 6 to 9 minutes or until done. Remove bacon with a slotted spoon, reserving drippings in casserole; set bacon aside. Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until tender. Blend in flour, salt, and pepper; stir well. Gradually stir in half-and-half, milk, and chicken broth. Cover and microwave at HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2 minute intervals. Add cheese, stirring until melted. Cover and microwave at MEDIUM 2 minutes. Top each serving with bacon.
Beer, Cheese, & Crawfish Soup
Saute the onions in butter in a stock pot. Add the crawfish tails, heavy cream, clam juice and cheddar cheese sauce and bring to a boil. Add the lobster base and remaining ingredients. Simmer slowly for 30 minutes.
Boerendkass Soup (Dutch Cheese Soup)
In 1 1/2-quart saucepan heat 1 teaspoon margarine until bubbly; add onion and saute until softened. Add cauliflower, potato and celeriac; saute for 5 minutes. Mix broth into water and add to saucepan; stir to combine and bring to a boil. Reduce heat to low, cover, and simmer until vegetables are tender, about 15 minutes. In small skillet heat remaining margarine and saute bacon until lightly browned. Pour soup into 2 individual flameproof crocks or bowls and add 1 piece of bacon to each. Top each portion with a toast slice and half of the cheese. Place under the broiler until cheese is bubbly, about 2 or 3 minutes.
Brie Cheese Soup
Melt butter in sauce pan over low heat. Add flour and mix well, cooking until it just starts to turn golden. Add stock and whip vigorously, bring to boil and reduce to simmer. Skim the butter and flour and other impurities that rise to the top and continue to simmer until the veloute is reduced to 2/3 its original quantity and the sauce is the consistency of heavy cream. Strain through fine sieve. Return veloute to sauce pan over low heat and add brie cheese, cook slowly, stirring occasionally, until the cheese has melted. Add wine and vegetables and simmer lightly until the vegetables are al dente. Heat heavy cream over low heat and add to soup. Season soup with salt and pepper. Garnish with fresh chives or scallion. The flavor of this soup can vary depending on the degree of ripeness of the brie cheese. Brie can be ripened by sitting out at room temperature for 3 to 9 hours, depending on personal preference.
Canadian Cheese Soup
In a large pot, melt butter. Add carrots, celery, onion, green pepper, mushrooms and ham. Cook over medium heat until vegetables are tender. Add some of the chicken stock to the flour and cornstarch. Stir to blend. Add broth to the pot and stir in the flour mixture. Stir until thickened. Add the cayenne pepper, salt and pepper. Stir in milk, add cheese and do not let boil once the cheese and milk are in the pot or it will curdle. Check seasonings and adjust to taste. Serve.
Cheddar Chile Soup
Melt the butter in a heavy 2-quart saucepan; add the onions and sauté until tender. Stir in flour until smooth and bubbly, but not browned. Coarsely puree the tomatoes and green chilies in food processor, stopping while there is still a little texture. Stir tomatoes into the onions then add the chicken broth; bring to a boil. Stir a few times to keep flour from sticking to the bottom, then simmer over low heat for 15 minutes with the pan partly covered. Add the cream and shredded cheese. Stir once or twice until the cheese has melted and the soup is heated through. Do not let the soup boil. Season to taste with salt. Serves 2.
Add water to potatoes, carrots, celery, onion, salt and pepper. Cover; simmer 10 minutes. Do not drain. Make white sauce with margarine, flour and milk. Add cheese; stir until melted. Add ham and undrained vegetables. Heat; do not boil.
Cheddar Con Cerveza Soup
In a double boiler large enough to hold one gallon of soup, bring milk and cream to a simmer. Melt butter in a small pan and saute leek, shallot, celery, garlic, thyme, salt and pepper until lightly browned over medium-high heat. Pour beer into pan and stir to loosen bits from bottom of pan. Remove from heat. Strain the mixture through a fine sieve into the double boiler and bring the mixture to a simmer. Don't boil or the liquid will break. Gradually add the cheese, stirring constantly with a wire whisk until the cheese is thoroughly incorporated. Serve immediately.
Cheese 'n Ale Soup
Cook and stir vegetables in butter in large saucepan on medium heat until tender. Blend in flour. Gradually add milk; cook, stirring constantly, until thickened. Reduce heat to low. Add cheese; stir until melted. Stir in beer. Cook on low heat until thoroughly heated. Do not boil. Season to taste with salt and pepper.
Cheese Soup (Lanarkshire)
Fry the onion, without browning, in the butter or margarine. When soft add the hot water; when the fragments of the onion are fully cooked, add the milk to increase the measure to about a quart, and as soon as it boils add in the flour mixed smooth with milk. Season to taste, stir and simmer until it thickens. A moment or so before serving, mix in the cheese.
Cheese Vegetable Soup
Brown the ground beef and drain. Put all ingredients except the cheese sauce in a slow cooker; cover and cook on low for 8 to 10 hours. Add the cheese sauce and gently stir until well blended.
Cheesy Beer Soup
Cook onion and garlic in butter in large saucepan on medium-high heat until tender, stirring frequently. Add flour; mix well. Cook 2 min. or until hot and bubbly, stirring frequently. Stir in milk until well blended. Cook until mixture boils and thickens, sitrring constantly. Reduce heat to low; simmer 5 min., stirring occasionally. Add remaining ingredients; mix well. Cook 5 min. or until Velveeta is completely melted and soup is heated through, stirring constantly.
Cheesy Cauliflower Soup
Heat the butter in a large pot. Add the onion and garlic, saute slowly for about 6 minutes. Add the cauliflower and chicken broth. Bring to a boil. Cover and simmer for 30 minutes. Puree the soup in a blender. If you like pieces of cauliflower in it, just puree half. Stir in the cheese. Add the half and half. Continue to stir until cheese melts. Do not let it come to the boil. Taste and adjust seasonings.
Cheesy Chicken Chowder
In a 4 quart saucepan, bring chicken broth to a boil. Reduce heat; add potatoes, carrots, celery, onions, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender. Meanwhile, melt butter in a medium saucepan; add flour and mix well. Gradually stir in milk. Cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add to broth along with chicken. Cover and stir over low heat until heated through.
Cheesy Lasagna Soup
Cook beef, onion, bell peppers and garlic in Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain. Stir in water, diced tomatoes and tomato paste. Stir in pasta, brown sugar, Italian seasoning and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Set oven control to broil. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese. Broil soup with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.
Cheesy Spinach Soup
Melt margarine in medium saucepan on medium heat. Add onions; cook and stir until tender. Add remaining ingredients; cook on low heat until Velveeta is melted and soup is heated through, stirring occasionally.
Cheesy White Bean Soup
Place beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 30 minutes or until beans until tender. Let beans cool in their cooking liquid; drain. Set aside. Preheat oven to 400°F. Cut off and discard top third of garlic bulb; drizzle with 1/2 tsp. of the oil. Wrap loosely in foil; place on baking sheet. Bake 40 minutes or until tender. Cool completely. Squeeze garlic pulp from bulb; set aside. Heat remaining 2 Tbsp.oil in large stockpot on medium-high heat. Add onions; cook and stir 8 to 10 minutes or until tender. Add beans, garlic pulp and broth; stir until well blended. Bring to boil. Reduce heat to medium-low; simmer 15 minutes. Add soup, in batches, to blender container; cover. Process until smooth. Return to pot. Add cheese; cook on medium heat until cheese is melted and soup is heated through, stirring constantly.
Cream of Cheese Soup
Melt butter in 3-quart saucepan over medium heat. Cook and stir onions and celery in butter until onions are tender, about 8 minutes. Stir in water, half-and-half, cheese spread, instant bouillon and nutmeg. Heat to boiling over medium heat, stirring constantly; stir in wine. Heat to boiling. Boil and stir 1 minute. Sprinkle each serving with paprika and garnish with croutons.
Creamy Cheese Soup Recipe
Heat the water to boiling in a large pan. Add the bouillon cubes and dissolve.
Cut the onions into thin slices, then quarter the slices. Add to the broth.
Add salt & pepper. Bring the mixture back to boiling, then turn the heat down and simmer, uncovered, for 1 hour.
Dilly Cheese Soup
In a soup kettle or Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add the cheese and sour cream; heat and stir just until cheese is melted.
Farmers Cheese Soup
Melt butter in 3-qt. saucepan. Add onion and celery. Stir and cook 5 minutes. Add carrots, broccoli and broth. Cover, bring to a boil, then turn to simmer and cook for 15 minutes or until vegetables are tender. Add milk, bring to a simmer. Add cheese, stirring until melted. Pour soup into a casserole. Float bread slices on top of soup and cover each with two wedges of Dakota Farms Swiss cheese. Place under broiler for 2 to 3 minutes until the cheese melts and turns a delicate brown. Sprinkle with crumbled bacon and serve.
Ham and Cheese Soup
Fry all onions, celery, and bell pepper in oil until tender. Add ham and saute to release some oils and meld the flavors. Add stock/broth, bay leaf, and basil. Simmer to reduce slightly (20-30 minutes). Add cream and return to boil to thicken a bit. Slowly add cheese - stirring constantly. Serve immediately. Garnish with green onion.
Hearty Cheese and Salmon Chowder
In a large saucepan over low heat, melt butter; add celery and sauté until tender. Add flour; stir until smooth and bubbly. Remove from heat. Stir in milk gradually. Bring to a boil, stirring constantly. Boil, stirring, for 1 minute. Stir in potatoes, peas, and salmon. Heat through then stir in cheese just until melted.
Jalapeno Cheese Soup
Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes. In a large saucepan place the chicken broth, celery, onions, garlic salt and white pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly. In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth.
Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the diced peppers and mix them in well. Serve with a dollop of sour cream and warm flour tortillas.
Mac ‘N Cheese Soup
In a soup pot, bring the water to a boil over high heat. Stir in the peas and carrots and the macaroni, reserving the cheese packet. Cover and boil 5 minutes; do not drain. Add the remaining ingredients, including the cheese packet. Reduce the heat to medium, cover, and simmer for 10 minutes, or until hot and creamy, stirring occasionally.
Potato Cheese Soup
Place potatoes, onions, celery and salt in water to cover in a large pot. Simmer until tender, about 15 minutes. Put in blender or food processor fitted with the metal blade and puree until chunky. Return to soup pot; add half-and-half, butter and cheese. Stirring, simmer until piping hot. (Do not boil.)
Shrimp Cheese Chowder
Cook onions in margarine until tender; blend in flour. Stir in water, potatoes, celery and seasonings. Cover and simmer 20 minutes or until potatoes are tender. Add remaining ingredients; stir until cheese is melted.
Swiss Cheese Soup
Brown the bacon lightly in a large kettle or Dutch oven. Add the onion, celery, and green onions; and cook over low heat until soft, about 10 minutes. Add the chicken broth, rolled oats, salt, and pepper. Bring to a boil, then reduce heat and simmer slowly, uncovered, for about 40 minutes. Do not let the soup boil. Carefully puree the soup in batches in a blender; return it to the heat. Beat the grated cheese into the soup and then add cream. Simmer until hot, but do not boil. Ladle soup into bowls and sprinkle with a little fresh chopped parsley. Serve hot.
Swiss Cream Soup
In large saucepan, saute diced onions in wine until translucent. Add stock and bring to boil. Turn off heat. Blend butter with flour until smooth to make a roux. Add cream and roux to stock, stirring until roux is completely dissolved. Return to heat and simmer mixture 10 to 15 minutes to cook roux and thicken, stirring often to keep from scorching. Turn off heat. Add cheese spread and cheese cubes; mix until cheese is melted, but do not boil or cheese will become grainy. Season to taste with salt and pepper. Garnish with whipped cream and toasted almonds. Serve hot.
Wisconsin Cheese Chowder
Cook kielbasa, carrots, onion and pepper in medium saucepan until vegetables begin to soften. Stir in flour and mustard. Gradually pour broth into saucepan, stirring until smooth. Simmer 10 minutes. Add cheese, 1/3 cup at a time, stirring constantly, while simmering over low heat. Do not allow chowder to boil.
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