Wisconsin Beer Cheese SoupJan 21st, 2011 | By Cecilia | Category: cook something, soups and salads
Wisconsin Beer Cheese Soup
Recipe by Cindy Feyereisen
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- dash of cayenne pepper
- 1 – 141/2 oz. can chicken broth (or 1 3/4 cup homemade)
- 1/2 cup carrots, peeled and very finely shredded
- 1/2 cup celery, finely chopped
- 7 tablespoons unsalted butter
- 1/2 cup minced onion
- 2 cups whole milk
- 1 teaspoon packed light brown sugar
- 1 pound shredded Wisconsin sharp cheddar cheese
- 1 – 12oz beer
- Popped Popcorn for garnish
Prep Time: 20 minutes.
Cooking Time: 30 minutes
- In a small mixing bowl, place the flour, salt, white pepper, and cayenne pepper; stir to combine; set aside.
- In a medium saucepan, place the chicken broth, carrots, and celery; stir to combine. Cover the saucepan. Bring mixture up to boil over high heat; reduce heat and simmer 10 minutes until the vegetables are very tender. Remove from the heat and stir in the milk. Set aside.
- In a 4-quart heavy-bottomed saucepan, heat the butter over medium heat. Place the onions in the saucepan; saute five minutes until translucent but not brown. Remove from heat and add the flour mixture; stir until well blended. Slowly whisk in the stock mixture, stirring well to keep from causing lumps.
- Place pan over medium heat; cook the mixture until thickened and just under boiling, stirring constantly. Do not allow the mixture to boil.
- Add the brown sugar, cheese, and beer; stir constantly until the cheese melts. Continue cooking ton medium heat to just under boiling, stirring continuously. Do not allow the soup to boil. Remove from the heat. Adjust seasonings if necessary.
- To serve, ladle the soup into soup cups or bowls. Float a few kernels of popped corn on each serving.
Tips you can use:
- Try it with your favorite locally brewed Ale, Bock or Lager beer.
- Serve with a side of raw vegetables or a tangy side salad.