Soup – Cheddar Beer Soup and Beer Bread

A wonderful combination for Fall.

beer_soup

BEER CHEESE SOUP

3 quarts of chicken stock 5 oz. butter 1/8 cup of Worcestershire sauce 1/2 tsp. Tabasco sauce 8 oz. cooked bacon and/or diced ham 5 oz. flour 1/4 cup finely chopped onion 3/4 tsp. garlic salt or powder 1 cup of Budweiser beer 20 oz. American cheese cubed or shredded

Warm butter in a small saucepan, add flour and cook for about 5 minutes on low heat stirring frequently while cooking. Set aside.

Bring chicken stock to a boil in a large pot. Stir in flour/butter mixture until dissolved. Reduce to low heat and cook for 8-10 minutes. Stir continually to prevent burning. Add onion, Worcestershire, garlic, Tabasco, and bacon or ham. Cook on low heat for 30 minutes.

Stir in cheese until completely melted. Add Budweiser and cook for about 10 minutes on low heat, stirring frequently, and serve. Yields one gallon – makes 16, 8oz. servings.

 

BEER BREAD

Makes 1 loaf

3 cups self-rising flour 12 oz. of Budweiser beer 4 tbsp sugar 1/2 cup melted butter (1 stick)

Allow Budweiser to come to room temperature. Mix flour, sugar, and Budweiser and pour into greased and lightly floured loaf pan. Pour melted butter over top and bake at 375 degrees F, for 45-55 minutes.

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