The first time I had the beer and cheese soup special at Earth Bread and Brewery, I was in love. Beer, cheese and bacon- Can it get any better than that? Then to my excitement, a week later, there it was on the menu at Appalachian Brewing Company. Both soups were different in taste, texture and ingredients, but equally delicious. After thoroughly analyzing Appalachian’s soup, I decided I had to learn how to make it. I reviewed a lot of recipes online, read the comments and suggestions, enlisted my good friend Brittany to help and here is what we came up with.
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| Picture the soup with bacon on top. Delicious! |
Ingredients:
¥ ½ Cup Onions, Finely Chopped
¥ 1 Cup Bell Peppers, Finely Chopped
¥ 1 Cup Mushrooms
¥ ¾ Cup Butter
¥ ½ Cup All-Purpose Four
¥ 5 Cups Broth of Choice
¥ 2 Cans Cheese Soup
¥ 1 Bottle Beer
¥ 8 oz Sharp Cheddar
¥ 2 Tablespoons Parmesan Cheese
¥ Bacon
Directions:
1. In pan, Sauté Vegetables
2. Mix flour into vegetables
3. Add vegetables to medium-large pot and add broth
4. Bring to a boil
5. Reduce heat of broth and vegetables to a simmer
6. Add beer, cheese soup and cheddar cheese
7. Simmer for 15-20 minutes
8. Garnish with crumbled bacon
Recommended Beers:
¥ Appalachian Water Gap Wheat
¥ Victory Head Waters Pale Ale
¥ Yards Pale Ale
¥ Yards Pale Ale
Additions & Substitutions:
¥ Potato
¥ Celery
¥ Carrots
¥ Other favorite cheeses
Storage: Freezes well
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