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Inexpensive and easy, canned cheddar cheese soup pairs well with a surprising number of dishes. Try these recipes using it in everything from sauces to enchiladas.
Cheese is a main ingredient in cheese soup, and is typically used in the dish in grated form or in chunks or pieces. [10] [11] [12] Cheeses used include hard cheeses like Cheddar, Gruyère and Parmesan cheese [13] [14] [15] and soft ones such as farmer cheese, Gouda cheese, muenster cheese, queso blanco and queso Chihuahua.
Place the bowl of soup in the fridge for 30 minutes (or the freezer for 15). Return the remaining soup still in the pot back to the stove. Stir in the remaining 1 cup chicken broth.
Whisk in the milk mixture and boil until the soup thickens slightly, about 5 minutes. Stir in the cheddar cheese and brie until melted and smooth. Simmer the soup 5 minutes or until ready to serve.
Beer soup (German: Biersuppe, Alsatian: Biersupp, Czech: Pivní polévka) is a soup which is usually roux-based and made with beer. [1] In medieval Europe, it was served as a breakfast soup, [2] sometimes poured over bread. Variations on the recipe use the starchiness of potato as a thickener. [3] The Sorbian version is sweet, with cream and ...
Some recipes simply melt grated cheese on toast, making it identical to cheese on toast. Others make the sauce of cheese, ale, and mustard, and garnished with cayenne pepper or paprika. [4] [5] [6] Other recipes add wine or Worcestershire sauce. [7] [8] The sauce may also blend cheese and mustard into a béchamel sauce. [2] [9]
Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. Clam chowder from New England is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small ...
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