2. Resist the urge to drink it!
3. Pour it into a frying pan and proceed.
A Wholesome -- Taste Bursting Delight. This is quite similar to Welsh Rarebit, and is also great ladled over toasted bread points or maybe Salmon Patties. It should have a thick gravy consistency.
- 1 can(s)
- beer (i used coor's light)
- 2 to 4 oz
- sharp cheddar cheese cubed
- 2 to 4 oz
- colby cheese cubed
- 2 tsp
- corn starch heaping in 1/3 cup cold beer
- 1/3 to1/2 c
- green olives sliced
- 3 to 4 slice
- crisp cooked bacon crumbled
- 1 tsp
- worcestershire sauce
- 1/4 tsp
- tabasco sauce (optional)
- salt if desired taste first
- crutons if desired
How to Make Beer-E-Cheese Soup
- 1Pour 2/3 can of Beer in fry pan. I use fry pan for greater heat area distribution. Low simmer for a few minutes. Mix 2 heaping tablespoons of Corn Starch to a slurry in the reserved 1/3 can of cold beer.
- 2With Beer warming to a slow simmer stir in the Slurry and stir well. Increase heat while stirring. Note: Cornstarch has to come to a high simmer to thicken. It might not look too tempting at this point, but trust me. Do not allow to boil or it will curdle and separate.
- 3When thickened reduce heat to low to very low. Add the 2 to 4 oz. each of the cubed Cheddar and Colby Cheeses, and stir to melt cheeses.
- 4Add the sliced Green Olives and the crumbled Bacon, continue to stir. Simmer on very low for 15 minutes, stir occasionally.
- 5Add 1 teaspoon Worcestershire Sauce and 1/4 teaspoon Tabasco Sauce (Optional), stir. Taste, add dash of salt if desired. If it appears too thick add a little water or a bit more beer or milk. to thin.
- 6Bowl it up and add a few Croutons if you wish. Cheers! Err... Enjoy.
- 7Caution: Do Not Microwave to re-heat, I repeat do Not Microwave to re-heat. It will curdle and cheese will become solid and stick to spoon. Instead warm slowly in sauce pan or fry pan. Add a little water or milk to attain desired consistency to it.
- 8P.S. In putting a recipe through these rigors, you find these things out. Re-Heat in Sauce Pan.