Baby Doe's Cheese Soup with Beer Recipe - Allrecipes.com
Baby Doe's Cheese Soup with Beer Recipe
  • READY IN 35 mins

Baby Doe's Cheese Soup with Beer

Recipe by  

"Baby Doe's Cheese Soup came from a famous steak place in Dallas, Texas."

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Ingredients Edit and Save

Original recipe makes 3 quarts Change Servings
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  • COOK

    35 mins
  • READY IN

    35 mins

Directions

  1. In a large pot over medium heat, combine the milk, bouillon, Worcestershire sauce, hot pepper sauce and salt. Bring close to a boil.
  2. In a small bowl, dissolve the cornstarch in the water and add to the soup, stirring well. Add the beer and the cheese sauce, reduce heat to low and mix well. Allow to heat through before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 25, 2007

I used to work at Baby Doe's and have searched for years to find a soup like theirs. This is wonderful and brings back some great memories. I like it best with a lighter beer. My husband bought a dark ale one time and it was a bit overpowering, but still a great soup. Thanks for sharing!

 
Most Helpful Critical Review
Dec 22, 2002

I was very disappointed in this recipe. I have tasted the soup in Baby Jane Doe's restaurant and this does not taste anything like the soup I remember....It was VERY beer tasting and if I ever made it again I would definitely use less beer.

 

36 Ratings

Sep 17, 2003

Baby Doe's Matchless Mine in Dallas has long been a family tradition and the "Beer Cheese Soup" has been a lifelong favorite of mine (I would always ask for an extra cup). This recipie is very authentic. I, too have reduced the amount of W'sauce as the first batch was a little "fishy". Wife loved it, kids liked it as well. I have found a new "Soup and Sandwich Lunch" staple at the Hawke house. Just a note: they originally used Coors beer (in the 70's anyway) not dark beer. I made it with both and the results, while completely different, are both delicious! Thanks for bringing back wonderful childhood memories!!!

 
Aug 08, 2006

Made some slight modifications to the original recipe per other reviewers suggestions - less Worcestershire sauce, more cornstarch. My grocery store doesn't carry Cheese-Whiz so I used a 16 oz bar of Velveeta instead. Coors was my beer of choice. The soup was easy and fast to put together and absolutely delicious. Two friends have already asked for the recipe. Will definitely make again.

 
Oct 21, 2009

I have seaarched for the recipe from the Birmingham restaurant and this is it!! I love the soup we went to the restaurant just to get the soup. Add or redice the tobasco to adjust the "zip".

 
Nov 03, 2006

I've had the original and this is pretty good. I used Newcastle beer which gave it great flavor. The tablespoon of Hot sauce gave it alot of kick, so next time I'll maybe use half. Added the extra cornstarch and still wasn't as thick as I would have liked. I paired it with some Sourdough Rye bread and it was fabulous!

 
Jan 04, 2010

Very good!

 
May 01, 2008

I made it as recipe said and it's too thin and just not that good. I've had better lots better.

 

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Nutrition

  • Calories
  • 217 kcal
  • 11%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 1284 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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