Getting Ready for the Games with Beer Cheese Soup and Crafts
Thank you Salemites for the inspiration of blogging on Superbowl Sunday, err Superblog Sunday. Tomorrow tune in for a special contest where I’ll choose three winners and giving away three fun projects that I will make while watching the game. Simply vote for your favorite blog on Salemites.com and then head back here to vote for your favorite type of craft. Got that? Simple, easy, and helps share the love with local bloggers. And don’t forget to check out the other generous and talented folks with RSS feeds connected to Salemites.com!
To get ready for the festivities, I’m sharing these directions to make fun Packers Pins as well as a simple embroidery guide. Download them now. You’ll only need two colors of felt, and two colors of embroidery floss, one needle, pin back and a pair of scissors. Then you can create a pin for you and your guests. With the leftover felt you can make fun and easy pennant banners for decorations too! Simply cut out lots of triangles from the felt and use your sewing machine to straight stitch them at the top. The running stitch keeps all the pennants together and you’ll have a fun and unique decoration ready in minutes!
Worried about what to serve during the game? Have you ever tried Beer Cheese Soup? It’s awesome!
The first time I had Beer Cheese Soup was when I visited Wisconsin for Mr. Wonderful’s 10th year class reunion. I sat along with his old chums, getting acclimated to their adorable accents and sipping on this scrumptious soup. It was a fun filled weekend and the memories of the soup still resonates.
Now, I’ve tried to make the soup since then, and it wasn’t the same. Not creamy or the same flavor. But this time friends I have found a winner. So I’ll share it with you!
Beer Cheese Soup Recipe
1 large carrot
2 stalks of celery
2 tablespoons flour
1/3 cup butter
2 cups chicken stalk
2 cups pale ale
2 cups half and half
3 cups sharp cheddar cheese
1 tablespoon Worcestershire sauce (I used teriyaki since I didn’t have WS)
1/2 teaspoon reg. mustard
1/2 teaspoon dry mustard
Salt and Pepper to taste
Extra cheese and popcorn for garnish
Simply chop up the onion, carrot, and celery and add it to a large soup pot. Throw in the butter and let the veggies sweat till softened. Then add the flour to form a rue. Add the chicken stalk and pale ale and cook for 10 mins or so. During this time I used a hand mixer wand to chop down the veggies a bit for a creamier texture, strictly optional. Next, add the half and half and cheddar cheese. Then add the spices and flavorings till it’s to your liking.
Add freshly popped popcorn (throw some kernels in a brown paper bag and microwave it). Kids will love the popcorn addition and serve the extra at the dinner table along with the soup and a salad.
Let me know what you think and thank you cheese state!
For dessert I might try these Guiness Chocolate Cupcakes. I’ll tell you how they turned out!