It’s the middle of winter here in New Brunswick- a time when everyone needs to bundle up to stay warm.  There is nothing better than serving a hot soup to keep those winter chills away. Here are some great recipes to try, made with beer, wine, cider, and spirits to enhance the flavour. 


Broccoli cheddar beer soup

Broccoli cheddar beer soup

2 tablespoons of oil
1 yellow onion, diced
¼ teaspoon salt
1 glove garlic, minced
1 tablespoon Dijon mustard
¼ cup all-purpose flour
12oz dark beer
2 cups chicken stock
2 cups half and half cream
4 cups broccoli, cut into small florets
4 cups sharp cheddar cheese, shredded + extra for serving
Optional: 6 slices of fried bacon, chopped

In large pot, over medium heat, add oil, diced onion and salt. Stir to combine. Cook until onion is softened, about 3-5 minutes, stirring occasionally. 
Add in the garlic and Dijon mustard, and stir.  Sprinkle in flour and stir to combine. Cook for 1-2 minutes, until the flour is dark in colour.  
Pour beer slowly into the pot, while continuing to stir.  Allow beer to reduce down for 1 minute, then add in chicken stock and cream.  Bring to a boil, then reduce to a simmer for 5 minutes, until soup is thickened. 
Add in the broccoli, cooking until broccoli is tender, about 5 minutes.  Stir in cheese, until it melts and thickens soup.  Serve immediately, topped with extra cheese (add bacon, if desired)

Make it with: Grolsch Weizen 500ml


French Onion Soup with Beer

French Onion Soup with Beer

10 cups thinly sliced onions
¼ cup butter
1 tablespoon all-purpose flour
12oz lager
1 tablespoon Dijon mustard
4 cups chicken broth
6 slices of baguette, toasted
2 cups of cheddar cheese, grated

In a large non-stock saucepan over medium-low heat, cook the onions in butter until caramelized and tender, about 35 minutes. Season with salt & pepper. Sprinkle with flour and cook for 1 minute. Add the beer and Dijon  mustard, and bring to a boil while stirring. Add the chicken broth and bring to a boil, then simmer for 10 minutes.  
Preheat the oven’s broiler, and place rack in middle position.
Ladle the soup into 4 oven-proof bowls. Place a slice of bread onto each soup and sprinkle with the cheese. Place the bowls onto a baking sheet and broil in oven until the cheese is melted. 

Make it with: Amsterdam 3 speed Lager 568ml


Pork & Cider Stew

Pork and Cider stew

2 lbs pork roast, cubed
2 potatoes, peeled & cubed
1 lb carrots, diced
½ onion, chopped
1 apples, chopped
2 cups chicken stock
12oz hard apple cider
Salt & pepper, to taste

Put all ingredients in a 6 quart slow cooker and stir to combine. 
Cover and cook on low for 10-12 hours.

Make it with:  Lost Craft Premium Apple Cider 473ml



Butternut Cider Soup

Butternut Cider Soup

1 tablespoon oil
1 butternut squash, peeled and cut into chunks
Salt & pepper, to taste
1 cup chicken stock
12oz hard cider
1 teaspoon dry mustard
1 ½ cups shredded sharp cheddar cheese
Bacon, cooked and chopped, for garnish
Green onion, chopped, for garnish

In large saucepan, heat oil over medium heat.  Add the squash and a pinch of salt & pepper. Cook for about 5 minutes until the squash starts to get tender.
Add the chicken stock, cider, and dry mustard, cover, and bring to a boil.  Simmer for 20-25 minutes, until squash is tender.
Pour soup into immersion blender or food processor and puree. Return soup to the pot and bring to a simmer.
Add the cheese while stirring, to keep a smooth consistency. Serve in bowls and garnish with bacon and green onion. 

Make it with: McAdam Urban Cider 473ml

Whiskey Chili

Whiskey Chili

1 ½ lbs ground beef
1 medium red onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
2 cans (14.5oz each) diced tomatoes
8oz tomato paste
4 tablespoons chili powder
1 tablespoon paprika
4 gloves of garlic, minced
1 tablespoon garlic powder
½ teaspoon cayenne pepper
½ cup water
¼ cup whiskey
Salt & pepper, to taste
¼ cup cheddar cheese, grated

In a large skillet, brown beef, onion, and peppers until cooked thoroughly.  Transfer to a large pot and add tomatoes, tomato paste, chili powder, paprika, garlic, garlic powder, cayenne pepper and water.  Cover and simmer over medium heat for 1 hour, stirring occasionally. 
After 1 hour, stir in whiskey and salt & pepper to taste. Cover and simmer for an additional 10  minutes. 
To serve, spoon into bowls and garnish with cheddar cheese. 

Make it with:   Crown Royal 750ml  


Creamy Tomato Vodka Soup
Tomato soup vodka

1 tbsp. olive oil 
1 tbsp. butter 
2 medium onions, sliced 
2 small garlic cloves, peeled and crushed 
4 cups vegetable broth 
2-28oz. cans Italian plum tomatoes, drained 
1-15oz. can tomato sauce 
¼ cup vodka 
Salt and Pepper 
1 tsp. sugar 
2 cups half and half

In a skillet, sauté onions and garlic in olive oil in butter over medium-high heat for 1 minute. In a slow cooker, add vegetable broth, tomatoes, tomato sauce, vodka, sugar and salt and pepper to taste. The add sautéed onions and garlic. Cover and cook on high heat for 5 hours. 
Puree the soup in batches then stir in half and half. Cover and cook for an additional 20 minutes on low heat.

Make it with: Skyy Vodka 750ml



Slow Cooker Chicken & Rice soup with Wine

Slow Cooker Chicken Rice soup with Wine

1 lb boneless, skinless chicken breasts, cut into 1” cubes
6 slices of bacon, cooked & crumbled
1 cup uncooked wild rice
4 cloves garlic, minced
1 yellow onion, peeled & diced
2 carrots, diced
2 stalks of celery, diced
1 tablespoon fresh thyme leaves
½ teaspoon dried rosemary
5 cups chicken stock
1 cup dry white wine
Salt & pepper, to taste
4oz cream cheese, at room temperature and cut into small cubes
1 ½ cups half and half cream
¼ cup cornstarch
½ cup grated parmesan

Place chicken in a 6 quart slow cooker. Add half the bacon, and all of the rice, garlic, onion, carrots, celery, thyme, rosemary, chicken stock and wine. Season with salt & pepper. Stir to combine.
Cover & cook on high for 3 hours or low for 5 hours. 
Add the cream cheese and grated parmesan to the slow cooker. In a separate bowl, mix the cornstarch and cream. Add the mixture to the slow cooker and stir to combine. 
Cover and cook on high for 30 minutes to 1 hour, until chicken is cooked and rice is tender.
When ready to serve, stir in the remaining bacon, and ladle into bowls. 

Make it with: Casillero Del Diablo Pinot Grigio 750ml

Cream of Mushroom soup with Wine

Cream of Mushroom soup with Wine

5 tablespoons of butter
2 onions, diced
4 cloves garlic, minced
1 ½ lbs fresh brown mushrooms, sliced
4 teaspoons thyme, chopped
½ cup any dry red or white wine
6 tablespoons all-purpose flour
4 cups chicken stock
1 teaspoon salt
1 teaspoon black pepper
2 beef bouillon cubes, crumbled
1 cup heavy cream

Heat butter in large pot over medium heat. Sauté onion for 3 minutes. Add garlic and cook for 1 minute. 

Add mushrooms and 2 teaspoons of thyme, cook for 5 minutes. Pour in wine and cook for 3 minutes. Sprinkle in flour, stir to combine and cook for 2 minutes. 
Add chicken stock, stir to combine and bring to a boil.  Reduce heat to low-medium heat, add in salt, pepper, and bouillon cubes.  
Cover and simmer for 15 minutes, stirring occasionally, until thickened. Reduce heat to low, stir in cream. Simmer for 3 minutes, while stirring. Mix in remaining thyme. Serve. 

Make it with: Barefoot Pinot noir 750ml