Prep 5 mins
Cook 15 mins
This is from the Tillamook Cheese Factory - some of the best cheese in the world!!!!! Of course I'm biased cause they're in my home state :-) This is my fave beer cheese soup -- you can use other cheese, just make sure it's extra sharp!
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups milk
- 3⁄4 cup dark beer
- 1 tablespoon garlic, minced
- salt and pepper
- 1 teaspoon crushed red pepper flakes, chopped
- 2 cups tillamook extra-sharp cheddar cheese, shredded
- Heat butter in sauté pan.
- Add flour and cook on low heat.
- Stir mixture until it starts to bubble.
- Do not allow to brown.
- Pull off fire and set aside.
- Heat milk in sauce pan until it is just ready to boil.
- Add garlic, salt and pepper and crushed chilies.
- Stir mixture until just before boiling.
- Add half of flour/butter mixture (Roux) and stir with wire whisk until at a low simmer.
- Additional Roux may be added to thicken.
- Stir constantly to avoid burning.
- Turn down heat and add cheese and beer.
- Stir to allow cheese to melt.
- Texture should be smooth to the touch.
- May be reheated on low temperature.
- (Do not boil.).
AMAZING! Loved it.
For everyone with the negative reviews about grainy-ness, lets have a lesson in cooking with milk.
The reason you're getting grainy gross soup is because of your milk!!! You are cooking it at too high of a temperature. Since this is milk based you should be using whole milk because of the fat content. Milk will curdle if it's heated above 180 degrees F so using a higher fat content milk helps it not curdle because fat helps the milk not separate. Don't even think about using skim milk for this recipe. This is something that needs to be cooked slowly and at a low heat. Only heat to almost boiling if you're using whole milk or cream.
I am a bit confused by the previous two reviews that were on the negative side. I have made this soup 5+ times now and make it following the recipe exactly with one exception... I am in the UK and cannot get Tillamook so I just use the extra mature yellow cheddar. I have served this and given it to many people and everyone is absolutely blown away by it. I have had beer cheese soups numerous times over the past 30+ years and I would have to rate this one the hands down winner. The texture that one reviewer commented about sounds like they actually boiled it which I did once and had to throw the whole mess out. *NOT ALLOWING THIS TO BOIL* is critical. Other than that and the choice of good malty dark beer I cannot imagine how anyone could 1) mess this up 2) not find this incredible!! Even my wife, who cannot stand the smell of beer much less the taste, absolutely loves this soup and requests that I make it often in the winter months. I actually came back to review it because I have 4 requests from co-workers to make this again and bring it in to work on Monday!!! Please don't be put off by the negative reviews -- this soup is incredible. I still cannot get over how these ingredients produce that flavor...it's simply magical!! Just a note: In the UK the best cheese I've found is McClellands seriously strong red chedder and the best beer to use, for me, is Leffe Brune. I tried Guiness Draught one time and although I'd still give it 5 stars..it was not the same flavor and I prefer the Leffe.
This was just delicious and couldn't have been simpler. Thank you so much for the recipe! I didn't have Tillamook cheese on hand (I will try to search some out) but I did have Cabot extra sharp so I used that and it turned out wonderfully. To make this even easier- skip using two pans; it really isn't necessary. Just make sure to add the milk into the roux a steady stream and whisk. I always mix my milk into roux cold when doing bechamel and recipes like this, and it turns out just fine. If you choose to do this, just make sure to add the garlic to the roux while it's cooking so that it takes the edge off.