Prep 10 mins
Cook 15 mins
A rather strong and cheesy soup, with no "chewy" bits to get in the way! Use more cheese to make the soup thicker and add more cheesy flavor. The beef bullion cube makes the soup taste richer, and a little saltier. Add a bit of your favorite hot sauce (Tabasco with Garlic, mmmm!) to give it a little extra kick. This is good stuff when served with toasted bread (especially Pumpernickel) like Welsh rarebit. Also makes a good side dish or appetizer. If you want something more filling, throw in some chopped, pre-cooked veggies, pre-cooked meat (beef sausage or kielbasa is quite good!), or other filler before you boil the soup. Just don't add any raw meat or uncooked foods, as the short cooking time will not be enough to cook the meat.
- 1 (12 ounce) bottle beer
- 1 (10 3/4 ounce) cancampbell's condensed cheddar cheese soup
- 4 -8 ounces sharp cheddar cheese, cubed or shredded
- Worcestershire sauce
- garlic powder
- hot sauce (optional)
- 1 beef bouillon cube (3.7g or so) (optional)
- In a fair-size pot, combine the beer and the can of soup.
- Add the cubed or shredded cheese to the beer/soup mixture.
- Add all of the other ingredients to taste.
- Bring the entire mixture to a boil, stirring very frequently.
- By the time it boils, your cheese should be almost completely melted and mixed in with the soup.
- (Note: if you use a smaller pot, the carbonated beer may boil over quickly, so be careful.) Once the cheese is completely melted, reduce the heat.
- Simmer for at least 5-10 minutes, longer if you prefer thicker soup.
- Stir occasionally.
This one didn't come out for me. I used a bottle of dark beer (Sam Adams) and I think that was the problem~ no matter how much extra cheese I added, all I could taste was hot beer, which seemed to get stronger in taste the longer it cooked. I think using a lighter beer this might be fine. I'm not giving it any stars since the choice of ingredients was mine (not the recipe's fault!)~ I just wanted to warn others to try this with something lighter.