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How to Make Beer and Cheese Soup
Edited by Maluniu
Cold weather tends to grab attention to food and drinks that keep us warm, such as hot chocolate and soups. This soup may be of an interest to cheese and beer lovers.
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EditIngredients
Makes 4 servings
- 1/3 oz (10g) dried porcini
- 7/8 oz (25g) butter
- 1/2 oz (15g or 1 tbsp) flour
- 3 1/3 oz (100 mL) milk
- 3 1/3 oz (100 mL) light beer
- 150 to 200g mature Cheddar or other strong cheese, grated
- 2/3 oz (20g) sun-dried tomatoes
- Pinch dried oregano, optional
- 2 cloves garlic, roughly chopped
- 3 1/2 oz (100g) mushrooms (shimeji/beech, portabella, or oyster), sliced
- 1/2 stick celery, diced
- Olive oil
- Sea salt
- Freshly ground black pepper
- Chives - finely chopped
- Good crusty bread
3 1/3 fl oz (100 mL) truffle oil, optional
EditSteps
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1Soak the porcini in 3 1/3 oz (100 mL) boiling water for 10 minutes to extract a broth.Ad
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2Saute the tomatoes and garlic in the butter until soft. Whisk in the flour and oregano.
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3Cook the flour for a couple minutes. Add the porcini and their broth along with the milk and beer and bring to the boil.
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4Add the cheese and puree everything in a blender. Pass through a sieve.
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5Saute the mushrooms and celery in the oil with seasoning until just tender.
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6Serve the soup. Pour some soup into a bowl and then add the mushrooms. Drizzle with truffle oil, garnish with chives, and serve with bread.Ad
EditVideo
EditThings You'll Need
- Blender
- Sieve or cheesecloth
- Saucepan
- Serving bowls
- Medium bowl
EditSources and Citations
- Original source of information from VideoJug, http://www.videojug.com/film/how-to-make-beer-and-cheese-soup , How to Make Beer and Cheese Soup. Shared with permission.
