Beer Cheese Soup Help needed!!!!?

Try this recipe, using vegetable broth for the chicken stock. (You can also do homemade croutons --probably pumpernickel-- instead of the crumbled bacon on top.)

http://www.examiner.com/x-26871-Gourmet-Food-Exami...

The reason I am suggesting this recipe is that I have actually made it, and I used veggie broth when I did. It came out perfectly. The extra-sharp cheddar and the stout give the beer soup a LOT of flavor.

When the recipe calls for broth, use a vegetable broth instead of a meat based one. They sell vegetable bouillon alongside the beef and chicken, or you could make your own. You could also use water, or milk, or both, with the stock as the liquid as well as beer. Cheese soup is basically white sauce(bechamel) with cheese and maybe veggies added, so it's very flexible basic recipe. I'd use a good strong flavoured beer, not a mild flavoured one, and a sharp cheddar.

Bavarian eating place Beer Cheese Soup a million hour 30 min prep 4 servings 4 bowls a million/4 lb butter 8 oz. cheddar cheese or American cheese 3 cups chopped celery 12 oz. beer 3 cups chopped onions a million teaspoon garlic salt a million stalk grated carrots a million teaspoon white pepper 8 tablespoons flour 6 cups rooster inventory Sauté celery, onions, carrots in butter. upload salt and pepper. combination in flour. upload rooster inventory and cheese. warmth gently till cheese melts. upload beer. adjust spices to style. Serve piping warm with croutons on appropriate, if wanted.

Beer Cheese Soup (serves 8)

1 cup butter

1 cup finely chopped celery

1 cup finely chopped carrots

1 cup finely chopped onion

1 cup all-purpose flour

1 teaspoon mustard

8 cups chicken broth

12 ounces beer, preferably flat

2 cups shredded cheddar cheese

3 tablespoons freshly grated parmesan cheese

chopped fresh parsley

1.In a large soup pot over medium heat, melt butter. Add celery, carrots, and onion; sauté until tender but not brown. Remove vegetables with a slotted spoon, reserving butter in soup pot. Place vegetables into a food processor or blender; whirl until smooth; set aside.

2.In the soup pot over medium hat, make a roux with reserved butter, flour, and mustard. Gradually add chicken broth, stirring constantly. Reduce heat to medium-low and cook 10 to 15 minutes, stirring constantly, until mixture just comes to a gentle boil and is thickened.

3.Reduce heat to low. Add beer and stir to combine. Mix in pureed vegetables and cheddar cheese; simmer another 20 minutes, stirring occasionally, until cheese is melted. Remove from heat. Serve in soup bowls topped with Parmesan cheese and parsley.