Wisconsin Native's Beer Cheese Soup - All Recipes
Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
1 Hr 15 Min
Original Recipe Yield 8 servings
Ingredients
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
Directions
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.
--
Hank & Gail Johnson
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http://www.hgwickless.scentsy.us
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