Wisconsin Cheddar Beer Soup Cooks Country Recipes

WISCONSIN NATIVE'S BEER CHEESE SOUP

Steps:

• 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.

WISCONSIN CHEDDAR CHEESE BEER SOUP

Steps:

• Heat bacon fat in large sauce or soup pan over medium heat.
• Add onion, shallots, garlic and chili powder. Saute two minutes or until soft.
• Add Parsley, cumin powder, beer and bring to a boil.
• Boil five minutes or until liquid has reduced by half.
• Add chicken broth and bring to a boil.
• In a separate sauce pan, melt butter and add flour. Cook while stirring for a few minutes. Gradually add some of the boiling soup mixture into the flour/butter mixture, stirring well before adding more. When you have mixed in enough of the soup mixture to make the the flour mixture a little runnier, add it all back into the big pot of soup.
• Lower heat and simmer, uncovered, about 40 minutes.
• Remove soup from the heat and blend with hand blender, or pour into blender by batches and blend until smooth.
• Add cheese and chilies. Season with salt and lime juice.
• Serve immediately.

WISCONSIN BROCCOLI-CHEDDAR CHEESE SOUP

Steps:

• Melt butter in a large saucepan over medium heat.
• Add flour; cook and stir 30 seconds or until bubbly.
• Add milk, salt, mustard, and cayenne pepper; bring to a simmer over high heat, stirring frequently.
• Add broccoli and red pepper; return to a boil.
• Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.
• Add cheese; stir over low heat just until cheese melts (do not boil).
• Ladle into four soup bowls; top with chives.

CHEDDAR BEER SOUP

Steps:

• Heat the oil in a saucepan over medium heat. Whisk in the flour and cook until the mixture starts to bubble, about 3 minutes. Whisk in the stock and bring to a boil, then reduce the heat to a simmer. Slowly incorporate the cheese stirring until fully melted and smooth. Add the beer and cook until heated through. Season with salt and pepper, to taste. Ladle into serving bowls and enjoy.

WISCONSIN CHEDDAR BEER SOUP (COOK'S COUNTRY)

Steps:

• 1. Melt butter in large pot over medium heat. Cook onion and carrots until lightly browned, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Slowly whisk in broth, beer, and milk. Bring mixture to simmer, then reduce heat to low and simmer gently (do not boil) until carrots are very soft, 20 to 25 minutes. 2. Meanwhile, toss shredded cheeses and cornstarch in large bowl until well combined. Puree soup in blender in two batches until completely smooth, return to pot, and simmer over medium-low heat. Whisk in cheese mixture, one handful at a time, until smooth. Season with salt and pepper. Serve. (Soup can be refrigerated in an airtight container for 3 days.)