Wisconsin Cheese N Beer Soup 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 CHEESE 'N BEER SOUP

Steps:

• In a medium saucepan, melt butter and cook flour over medium heat, stirring constantly, 3 minutes or until bubbling.
• Stir in soup mix, milk and worcestershire sauce.
• Mix well.
• Bring just to boiling point, then simmer, stirring occasionally, for 10 minutes.
• Stir in remaining ingredients and simmer, stirring constantly, 5 minutes or until cheese is melted.
• Garnish with popcorn.

JAYSUN'S WISCONSIN 3-CHEESE & BEER SOUP

Steps:

• In a 1½ gallon soup pot, melt butter then saute onion and garlic until tender.
• Add flour and mix well. Cook for 5 minutes, stirring frequently over medium heat.
• Add milk and whip with a whisk to blend in milk. Add bay leaves. Cook over low heat for 20 minutes, stirring constantly.
• Add cheeses, stirring in one direction only until thoroughly mixed and cheese is melted. Season with salt, pepper and nutmeg.
• Remove bay leaves. Stir in beer, top with seasoned croutons and serve.
• Yields 12 - 14 servings.

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.