For Labor Day 2009, the hubs and I went on a week long vacation with some friends to the Outer Banks of North Carolina. There were about 14 of us in a house. Unfortunately, it rained almost the entire week. Fortunately, there was beer and cheese soup that was nice and creamy. It was so good, I got the recipe and started making it.... I had some yesterday, and it reminded me how good this soup is. Here is the recipe!
(Shout out to Ron and Betty Flitcraft - this is their recipe. It is entirely too good to keep it a secret!)
Ingredients:
3 cans cream of celery soup
3 cans cream of mushroom soup
1 can cheddar cheese soup
16 oz. shredded sharp cheddar cheese
32 oz. Velveeta cheese
3 cans of beer (should be light beer - nothing dark)
3 cans of milk (= 2 cups)
Mix beer, soup and milk in a large pot. Use less liquid for a thicker soup and more for a thinner consistency. Put on over medium heat. Stirring frequently, do NOT let the soup boil. Once mixture is hot - about 15 - 30 minutes, strain if desired (I strain because of the celery bits in the cream of celery soup).
Add Velveeta and shredded cheese, stirring constantly. Let simmer for about 30 minutes, not letting the soup ever get to a boil.
Serve with croutons on top (this truly makes the soup out of this world. I can't eat it without croutons).
You can also make this in a crock pot, it just takes a good bit longer. Place the soups, milk and beer in crock pot over low heat and allow to warm (about 1 to 1.5 hours). After straining and adding cheese, let simmer for another 1 - 1.5 hours before serving. If you are making this in a crock pot, you must still stir this soup constantly!!!
Enjoy!
PS - Didn't I tell you that I was going to post some AWESOME stuff this week and LOTS of it?????
Happy Friday!
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