1 - 10 of 112 for beer cheese soup
Mix soups with cold water; ... thick. Slowly add cheese spread stirring constantly ... Add 1/2 can beer. Heat thoroughly. ... warm dark pumpernickel bread.
In Dutch oven, ... are tender. Add cheese spread, soup and beer; stir until ... DO NOT BOIL. Garnish with real bacon bits. Makes 8 (1 1/4 cups) servings.
Mix soups with water and simmer until thick. Lower heat and add cheese. Stir constantly until cheese is melted. Add warm beer. Makes 12 servings. May be frozen.
In blender, blend soup and evaporated milk. ... heat. Add shredded cheeses. Shortly before serving, add beer. Heat through. ... with more evaporated milk.
Saute the carrots, ... lightly browned. Bring soup stock to a ... minutes. Dredge the cheese in the flour ... Finally add the beer and stir until all is hot.
Boil potatoes and ... potatoes covered. Add cheese soups, chunks of Velveeta and beer. Mix together until ... melted, add water as desired for thickness.
Dissolve chicken cubes in water and beer. Then add ... vegetables and cook 15 minutes. Then add the cream of chicken soup and Velveeta cheese. Cook until melted.
Cook, covered the bouillon, water, beer, celery and ... tender. Add chicken soup and cheese. Heat until ... soup is hot. Makes 4 quarts. Top with popcorn.
1. In a saucepan, mix soup and seasoning. Add beer gradually while stirring. Heat to simmering. 2. Add cheese. Heat slowly, ... 7 cups, about 8 servings.
1. Put all ... hours stirring occasionally. 3. Top with croutons before serving. For variety add 1 cup steamed fresh broccoli for a broccoli-cheese soup.
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