Wisconsin Native's Beer Cheese Soup
Prep Time: 30 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour 15 Minutes
Yields: 8 servings
"The pride of the Midwest, this super soup combines beer and sharp Cheddar
with milk (or cream), chicken broth, finely diced vegetables, mustard,
Worcestershire sauce, hot pepper sauce, and Cayenne. Serve with lots of
popcorn floating on top!"
1 1/2 cups diced carrots
1 1/2 cups diced onion
1 1/2 cups diced celery
2 cloves garlic, minced
1 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth
2 cups beer 1/3 cup butter
1/3 cup flour
4 cups milk or half and half
6 cups shredded sharp
Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
popped popcorn, for garnish
In a large saucepan over medium heat, stir together carrots, onion,
celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and
pepper. Pour in chicken broth and beer; simmer until vegetables are
tender, about 12 minutes. Remove from heat.
Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in
flour with a wire whisk; cook, stirring until the flour is light brown,
about 3 or 4 minutes. Gradually stir in milk, whisking to prevent
scorching, until thickened. Remove from heat, and gradually stir in
cheese. Keep warm.
Stir beer mixture into cheese mixture. Stir in Dijon mustard,
Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring
to a simmer, and cook 10 minutes. Serve topped with popcorn.
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