WISCONSIN BEER CHEESE SOUP
Make and share this Wisconsin Beer Cheese Soup recipe from Food.com.
Provided by shadow 19
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook carrots, onions, and celery in butter until tender.
- Stir in flour and chicken broth until thick and bubbly.
- Stir in cream and beer.
- Add cheese a little at a time.
- *When adding the flour, I like to mix it in with a wire whisk to avoid getting lumps.
- When adding the cheese, be sure to keep stirring the soup so it doesn't stick to the bottom of the pot, I add about 1/2 to 3/4 of the block, but you can add as much or less to fit your taste.
WISCONSIN CHEDDAR CHEESE BEER SOUP
Found this recipe in the local newspaper. It is excellent and a little different than any other beer cheese soup recipe I have ever tried. The beer flavor is not overwhelming - It is just a good combination of flavors!
Provided by Chef Annie Z
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
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.
WI BEER CHEESE SOUP
I really love the Beer Cheese Soup from the Hilltop in Steven's Point, WI. But I never get up there anymore so I had to create my own. Trust me, I made a lot of bad beer cheese soups until I got it right. Now I want to post it here so I can remember the recipe and you all can benefit from my mistakes!
Provided by Haley K
Categories Stew
Time 50m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in a large soup pot. Sauté celery, carrots and onions until the onions are soft.
- Add garlic to pot and sauté one minute.
- Add chicken broth and potatoes to pot. Bring to a boil and boil until the potatoes are tender.
- Turn heat down so soup is at a low simmer, Add half the beer to the pot. You can add more later after tasting, but if you add too much right off the bat it can really make the soup bitter.
- Add cream of chicken soup and stir till blended.
- Now you can add your cheeses. Add the shredded cheddar a little bit at a time and stir continuously until it is melted and smooth, do the same with the cheese spread. (I'll often toss my shredded cheese with a bit of cornstarch before melting it. This keeps it from clumping up a bit).
- Now you can add the Worcestershire, mustard, salt, pepper and cayenne to taste. This would also be the time to add some more beer if you'd like.
Nutrition Facts : Calories 345.9, Fat 21.5, SaturatedFat 12, Cholesterol 54.5, Sodium 1240.9, Carbohydrate 20.4, Fiber 1.8, Sugar 2.5, Protein 14.1
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