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Baby Does Beer Cheese Soup, Nailed It!
A mild cheese soup with a tiny bite of hot sauce made famous in Dallas in the 1970s by Baby Doe's Matchless Mine.
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
12
servings
Calories
Author
Marye Audet-White
Ingredients
1
quart
of whole milk
1
quart
of half and half
⅔
cup
of good chicken broth
(I use Pacific organic free range)
1 ½
teaspoons
of Worcestershire
2
teaspoons
kosher salt
Pinch of celery salt
(TINY pinch)
1
tablespoon
Louisiana Hot Sauce
( a bit more if you like)
⅓
cup
cornstarch
1 12-
oz
bottle of mild beer
(Coors, Rahr Blonde, etc)
15
oz
jar of Cheez Whiz
(didn't used to be 16 oz?)
Instructions
Bring the half and half, milk, both salts, hot sauce, and Worcestershire just under a
boil
in a heavy pot.
Mix the cornstarch and chicken broth until they are blended and there are no lumps.
Add the chicken broth, beer, and cheese and whisk until smooth.
Simmer
until thickened and the "raw" taste of the cornstarch goes away - about 10 minutes.
Serve hot, garnished with hot sauce.