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Beer Cheese Soup
Posted by: Kevin Beshara
- 2.5 Quarts water
- 2.6 OZ Chicken Base
- 1/8 tsp. spice garlic powder
- 1/4 tsp. ground white pepper
- 12 oz. butter
- 12 oz. all purpose flour
- 1 lb cheese whiz
- 1 tsp. parsley flakes
- .5 oz. onions chopped
- 12 fl. oz. heaving whipping cream.
Prep Notes: Put water, chicken base, garlic powder, pepper, and cheese whiz in soup kettle. Whisk together and bring to a boil.
In small pot, melt butter and add flour, cook 5 minutes for blonde roux.
When mixture in kettle boils, whisk in roux, cook 5 minutes.
Whisk in parsley and onions until blended, turn off kettle.
Whisk in cream until blended.
Serve immediately, garnish with fresh parsley.