Ree Drummond’s Beer Cheese Soup | The Pioneer Woman | Food Network
Every so often Ree likes to experiment with an ingredient she uses very rarely, and in this case, it's beer! Enter beer cheese soup, where beer really is the star of the show. Give this recipe a go next time you fancy some soup, or when you’re craving something new and interesting.
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Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Beer Cheese Soup
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 to 6 servings Ingredients 1 pound kielbasa, diced
4 cloves garlic, minced
1 yellow onion, diced small
1/4 cup all-purpose flour
12 ounces beer
4 cups chicken stock
2 cups heavy cream
3 cups grated Cheddar, plus more for garnish
Kosher salt and freshly ground black pepper
Sour cream and sliced green onion, for garnish Directions Brown the kielbasa in a large, heavy-bottom pot over medium heat, 6 to 7 minutes. Remove with a slotted spoon. Add the garlic and onion to the grease in the pot, then cook until the onion is translucent, 3 to 4 minutes. Sprinkle over the flour and stir to combine. Let the roux cook for 1 to 2 minutes while you continue stirring. Slowly whisk in the beer, then add the stock and cream. Bring to a boil. Stir in the Cheddar a handful at a time, letting each handful melt before adding the next. Season to taste with salt and pepper. To serve, bowl up the soup, garnishing with the sour cream, green onion, grated Cheddar and reserved kielbasa. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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