Wisconsin Native*s Beer Cheese Soup
"As a Wisconsin native, I*m accustomed to a fantastic beer cheese soup.
This is the recipe I*ve created, as a salute to my home
state...America*s Dairy land...and a state that brews a mighty fine
beer! Serve with lots of popcorn floating on top!"
PREP TIME 30 Min COOK TIME 45 Min READY IN 1 Hr 15 Min
SERVINGS & SCALINGOriginal recipe yield: 8 servings
US METRIC
About scaling and conversions
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.
"What lies behind us and what lies before us,are tiny matters compared
to what lies within us"... ~Angelique~
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