A rich and creamy soup made with Sam Adams Boston Lager, just add a loaf of warm crusty bread for a perfect game day meal.
|Beer Cheese Soup with Portobello Mushrooms|
My husband has been asking me for eons to make a beer cheese soup. Each request was followed by his rave review of the best beer cheese soup he had ever tasted, years before we met. We have been togetherover six years, married for three of those six, this is how long I put off trying my hand at a beer soup. Last weekend, I decided it was time to try to live up to the legendary soup of my husband's memory. Due to the fact I had waited so long, I wanted to make sure to incorporate some of his favorite ingredients, mushrooms and bacon. I must admit this was also a little extra insurance in the hopes my soup would be better than that of my husband's recollection.
I don't know why I waited so long! This was a hit not only with the husband, but with kids as well. A thumbs up from my son, the pickiest of eaters, denotes a sure fire winner. I have to agree with the family, it was tasty. Creamy from the milk and cheese, hearty with the beef and bacon, with just a slight flavor of the lager; it was a completely satisfying bowl of deliciousness. Perfect with a loaf of fresh baked bread for dipping.
A soup the whole family will love! Don't delay in making this, I waited long enough for everyone!
Double Cheese, Beer and Bello Soup
1 Pound Ground Beef
12 Ounces Beer – I used Sam Adams Boston Lager
3 Portobello Caps – Cut into bite size chunks
3 Cups Beef Broth
2 Cups Whole Milk
3 Cups Mild Cheddar Cheese - Grated
10 Deluxe Cheese Slices
1/2 Cup All Purpose Flour
1/2 Cup Diced Onion
2 Tablespoons Steak Sauce
1 Teaspoon Paprika
Salt and Pepper to taste
For topping, if desired:
Crumbled Cooked Bacon
Grated Cheddar Cheese
Brown ground beef in a large soup pot, drain and return to pot. Add diced onion and steak sauce, cook for 10 minutes, stirring once or twice. Add flour and paprika, stirring to coat meat, cook for 4 to 5 minutes. Add mushrooms, beer and beef broth and bring to a simmer for 20 minutes. Add milk and both cheeses, stirring frequently as cheeses melt. Continue to cook at a low simmer for another ten minutes.
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