Beer-E-Cheese Soup Two

Name: Beer-E-Cheese Soup Two
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3 to 4 medium - 6 or 7 smaller cup-o-soups
Ingredients: 8 oz beer or ale (i used bud light); 1 can(s) 10 3/4 oz cambell's cheddar cheese soup (less sodium natural sea salt added); 1/4 c celery sliced and diced size of corn kernel; 1/4 g green olives sliced and diced size of corn kernel; 2 slice medium fresh tomato center and seeds discarded diced fine; 1/4 c bacon cooked and crumbled fine.; dash(es) salt and pepper to taste just before serving; OPTIONAL; 1/3 c italian four cheese shredded; 1/3 c parmesan cheese shredded

By Gary Hancq
@SidEFied

I occasionally veer from my strict "make it from scratch" dictates, and this attempt provided a pleasantly pleasing surprise.

It's definitely more fail safe and simpler to prepare than my original entry that remains posted.

The inspiration came from a Beer Cheese Soup sampling at a local Brew House, at which we paired it with Breaded Fried Okra and warm Artichoke/Spinach spread, from the appetizer selection.

As is most often the case, a bit of discerning of taste, texture and ingredients at the time, gave rise to the attempt to duplicate it and make it my own.

This is the result.

Rating:

★★★★★ 1 vote5

Comments:

5 Comments

Serves:

3 to 4 medium - 6 or 7 smaller cup-o-soups

Prep:

15 Min

Cook:

40 Min

Ingredients

Add to Grocery List

8 oz

beer or ale (i used bud light)
1 can(s)

10 3/4 oz cambell's cheddar cheese soup (less sodium natural sea salt added)
1/4 c

celery sliced and diced size of corn kernel
1/4 g

green olives sliced and diced size of corn kernel
2 slice

medium fresh tomato center and seeds discarded diced fine
1/4 c

bacon cooked and crumbled fine.
dash(es)

salt and pepper to taste just before serving
OPTIONAL
1/3 c

italian four cheese shredded
1/3 c

parmesan cheese shredded

How to Make Beer-E-Cheese Soup Two

Step-by-Step

Place 10 3/4 oz. Cheese Soup contents in small sauce pan and warm over medium heat. Stir.
Add 8 to 10 oz of beer and stir and incorporate some what. (Soup can calls for mixing with a full 10 3/4 oz. can of milk.) I used slightly less beer to maintain thickness.
Add the Celery, Green Olives, Tomatoes and Bacon and continue to stir and incorporate until beer and cheese are a smooth consistency.
Add Salt and Pepper to taste after sampling. I'm normally an advocate of low salt cooking but this dish needs a bit for proper enhancement. I used approximately 1/4 teaspoon of salt. You could use less or none.
Note: you could use Ripe Olives in lieu of the Green, add finely diced Carrots or substitute finely diced Ham in lieu of the Bacon, to make it your own. Experiment! Enjoy!
Note: I added the optional shredded cheese to boost flavor and thicken slightly. CAUTION: Not all cheeses remain well incorporated and smooth when re-heating in the microwave (May form lumps, Ugh.) The two choices listed remained smooth. If in doubt re-warm on stove over medium heat. Should freeze and re-heat well.