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Schlafly Beer Cheese Soupy Goodness - Every Little Thing

Schlafly Beer Cheese Soupy Goodness

As I posted yesterday, Matt and I got to spend the entire day and night alone together, which absolutely amazing! We are so busy and love to see all our friends that sometimes we find we are rarely alone together at home for extended periods of time. 


We did a bit of Black Friday shopping, but didn’t leave the house before 9 a.m. We ran to Target to get a few household necessities (they were out of the $20 Pyrex set that I wanted), browsed Pier One (well, I did more than browse), bought new barstools for our downstairs bar, and ate lunch at Five Guys, which is not somewhere we go often! A look at some of our small purchase:

Added these little guys to my Christmas arsenal
Who doesn’t love various decorative balls?
Two extra large ramekins (only $2 each!) to complete the set!
Found this for $1 at the grocery store. Supposed to keep
produce fresh for weeks longer! And it’s organic!

When we got home, we were both pretty exhausted so we relaxed and did a bit of cleaning, until I decided it was time for Schlafly’s Beer Cheese Soup! We found the recipe from the STL Hops Blog, but they found the recipe from a flyer at our local grocery store. Anytime I see a chance to make something that I love for the first time, I jump at it. And I love beer cheese soup.


(Forget the beer, I just love cheese!)


I gathered the ingredients at Dierberg’s, which is my local grocery store of choice. They have an outstanding organic selection, bulk foods, and an amazing deli. Anyway, the ingredients included:


4 tbsps butter
1/3 cup green onion, chopped
8 oz fresh cabbage, shredded
1/4 cup flour
20 1/2 oz chicken stock
1/2 cup Schlafly Kolsch Beer
1 tbsp dijon mustard
2 cups half & half, heated
8 oz sharp cheddar cheese, shredded
1 lb fully-cooked sausage, cut into bite-sized pieces


This obviously wasn’t the most health-conscious soup we could have come up with, but as long as you stick to smaller portions, there’s no problem. 


(Make sure you keep it all-natural!)


I used Aidells sausage, which is all natural and comes in some great flavors! I also used organic butter, flour, and half & half, and a free-range, natural chicken stock. If I had been more inspired, I would have shredded the cheese and cabbage myself. 


(On the day after Thanksgiving, I wasn’t)

Melt your butter, then add the cabbage and green onion and cook until their translucent. Also, the lighting in my kitchen is terrible after dark, so excuse the shadowy photos!
Add your flour, chicken stock, beer, and mustard. Cover and simmer for 30 minutes. Doesn’t look quite appetizing yet!

After 30 minutes, add your (heated) half & half, all your cheesy goodness, and sausage. Let the cheese melt!

Top with anything you want! Bread is great with thick soups, so we used some leftover Thanksgiving croissants. It was really, really good. Not too cheesy, not too beer-y, and the sausage blended really well. A great soup for a winter day.

We’ll be heating up the leftovers for lunch today. Afterwards, we’re heading to a wedding for Matt’s cousins, which should leave us fat and full again, just like Thanksgiving!

(hooray!)



Today is also a really big day for University of Michigan alumni (and non). Today is the coveted U of M vs. Ohio State football game. Because I think this deserves a post all its own, I’ll update later today. 


Good morning sunshines!

Comments

  1. I love yummy food posts! 🙂 Hope you have a wonderful day!

  2. Thanks Alana, you too!

  3. Looks delicious! And you scored so great stuff on black Friday for not waking up early and fighting through the crowds :]

  4. Yeah we got a few cute things! And some stuff we needed and had been putting off (like new pillows and a shower curtain). Spent too much as always, but overall not bad!

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