We. Were. Hooked.
Seriously. We ate there three times in one week! The soup was delicious! Once we got back home I found a few different recipes online to try. None of them lived up to our high expectations... so after much trial and error (and combining of recipes), I finally have my own recipe for Beer Cheese Soup.
And, it's pretty darn good! :)
We've found that this soup is best when served in sourdough bread bowls. And, no, I don't make my own. The wonderful bakers at Panera bake them for me!
When you go and pick up your bread bowls, be sure to ask them to core them for you. It will save you a lot of headaches when it's time to serve your soup. Trust me.
My father-in-law requests that I make this every time he comes down for a visit. I usually serve it with meat that we've smoked on our smoker (ribs, brisket and pork are favorites) and a side salad. But, when served in a bread bowl, it definitely qualifies as a meal in itself.
1 T butter
1/2 t minced garlic
1 small onion, chopped
1 t Worcestershire sauce
1 bottle of beer (12 oz.)
1 can chicken broth (14 oz.)
2 T cornstarch
2 cups half and half
3-4 cups sharp cheddar cheese, shredded
1. Melt butter in a large soup pot over medium heat. Add garlic, onion and Worcestershire. Stir well. Add beer, raising heat to high and bringing to a boil. Boil for 3 minutes. Add the chicken broth and bring soup back up to a boil. Bring the heat down to medium-low and simmer.
2. Combine the cornstarch with 3 T of chicken broth. Stir until smooth and set aside.
3. Add the half and half and cheese to the soup. Stir constantly until the cheese melts. The add in the cornstarch mixture. Stir constantly until the soup thickens, about 3 minutes. Serve immediately in bread bowls.
Do you ever cook with beer? Am I the only one who thinks soup is better in a bread bowl?
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