Twenty years ago, I tried beer cheese soup for the first time at the 391st Bomb Group in West Palm Beach, Florida. Since then, I’ve tried it other places. But there’s something about the original I wanted to try to replicate.
Fast forward fifteen years, I thought I’d found the recipe in an old article from the Sun Sentinel. But all I could see was another fan looking for the recipe. I posted the link on a food site I frequent and said if anyone did have the original recipe, I’d be grateful to have it.
Four years later, someone responded to my inquiry and let me know the recipe was right there in the article–on a second page I hadn’t seen. Whattafind! I felt a bit like Dorothy in the Wizard of Oz.
So with this week’s cooler temperatures, I strolled Memory Lane and made the soup. I was about to follow the original recipe to the letter till I realized the chicken bouillon had MSG. I would try it again with non-MSG bouillon, but what I riffed was really excellent! It’s a little hotter and has that extra something coarse ground mustard can bring to a creamy soup like this. Here’s what I did.
BEER CHEESE SOUP
adapted from the 391st Bomb Group’s original recipe
4 slices bacon, diced
1 small onion, coarsely chopped
4 cups whole milk
2 cups chicken broth
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco Frank’s Red Hot pepper sauce
1 teaspoon sriracha
1 tablespoon coarse ground mustard
1/8 teaspoon cayenne pepper
1/4 cup cornstarch
1 pound Velveeta cheese, cut into 1-inch cubes
16 ounces light beer poured into a 2-cup measure to eliminate some of the foam (I used Coors, a.k.a. Colorado Kool-Aid)
In a skillet, cook the bacon and onions over medium heat, stirring, about 5-10 minutes or until the bacon is crisp and the onions are soft and lightly browned. Set aside.
I didn’t use a double boiler or a thermometer as indicated in the original recipe. Cubed Velveeta magically melts into warm liquid like nobody’s business. So, into a large stockpot on medium heat, add 4 cups milk, 2 cups chicken stock, Worcestershire sauce, Frank’s Red Hot, cayenne, mustard, sriracha, Velveeta and the bacon and onions. At this point, you can add just one cup of the beer. Set the rest of the beer aside.
Meanwhile, whisk the cornstarch into the remaining 1 cup beer. When the cheese has completely melted into the liquid, stir the beer/cornstarch mixture. Whisk and cook until the contents thicken.
Next, strain out the bacon and onions. Garnish with parsley, chives, paprika or popcorn. I topped mine with (new to me) Buffalo Cheddar Smartfood. Laugh if you must, but try it first. I think the soup tasted even better the next day.
While we’re hanging out on Memory Lane, here is 20-something me outside the 391st Bomb Group. Cheers and enjoy your soup!