WISCONSIN CHEESE SOUP
Make and share this Wisconsin Cheese Soup recipe from Food.com.
Provided by weekend cooker
Categories Chicken
Time 45m
Yield 4 1/2 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan melt butter.
- Add onion, carrots, and celery, cook until tender.
- Stir in flour, cook and stir 2-3 minutes or until bubbly.
- Stir in baking soda.
- Gradually stir in milk, and broth, bring to a boil, reduce heat and simmer, stirring until mixture thickens slightly, about 10-15 minutes.
- Add cheese, and red pepper, stirring until melted and well blended.
- Garnish with parsley.
WISCONSIN CHEESE SOUP
This recipe is for one of your employees, and my daughter Jodie Parks. This was always her favorite soup when I worked at the Feed Store in Springfield IL.
Provided by Alex Wilkens
Number Of Ingredients 17
Steps:
- Put beef broth into a stockpot and bring to a boil. While it's heating, chop onion, green pepper and celery. Add to stockpot as broth begins to boil. Measure and add spices and Worcestershire sauce to stockpot. Stir thoroughly, add beer. Adjust heat to maintain a simmer and cook for 30 to 40 minutes. While broth mixture is simmering, grate cheese and set aside. When broth has simmered for 30 to 40 minutes, turn heat to low, keeping the pot on the burner.Begin making the white sauce:Melt butter in pan large enough to contain all of the finished soup (including milk, cheese and broth). Put milk into another pan and place on high heat to bring to a boil.Be sure the butter has time to melt before the milk boils.When the butter has melted, keep on low heat and gradually mix the flour into it with a wire wisk. This mixture is called the roux. Add more flour as needed to make a thicker roux.Cook for a minute or two on low heat (till roux bubbles slowly),and remove from the burner. As milk comes to a boil, pour into roux all at once. Beat vigorously with a wisk. As the sauce begins to thicken, start adding the grated cheese, a little at a time, and beat it into the sauce as it melts. Continue to beat for three to four minutes to yield a smooth, creamy white sauce.Carefully add the broth mixture to the white cheese sauce and mix thoroughly. Add the whipping cream and the soup is ready to serve.
VELVEETA® CHEESE SOUP RECIPE
Give the gift of delicious with this VELVEETA® Cheese Soup Recipe. This soup is easy and quick to whip up on a weeknight with a few basic ingredients. You won't mind when they ask for our VELVEETA® Cheese Soup Recipe again (and again).
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Melt butter in medium saucepan on medium-high heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring frequently. Whisk in flour until blended.
- Add broth and milk; cook on medium heat 2 min. or until heated through, stirring frequently. Add VELVEETA; cook and stir 3 min. or until melted.
Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 11 g
WISCONSIN POTATO CHEESE SOUP
This recipe was handed down to me by my mother. I was raised on a farm and these ingredients were readily available in our area. We have many potato farms nearby, and, of course, being "America's Dairyland," there's always plenty of cheese and milk for this great-tasting soup. -Darlene Alexander, Nekoosa, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, melt butter over medium-high heat. Saute celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender, about 12 minutes. , In batches, puree potato mixture in a blender or food processor. Return to saucepan. Stir in milk and seasonings. Add the cheese and heat only until melted. Garnish with croutons and parsley.
Nutrition Facts : Calories 239 calories, Fat 13g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 1029mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
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!
Provided by SAVVYHOSTESS
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g
WISCONSIN CHEESE SOUP
Steps:
- 1. In a large heavy kettle, melt butter or margarine; add carrots, celery, onion, green pepper, mushrooms and ham (if desired).
- 2. Cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally.
- 3. Do not brown.
- 4. Add flour and cornstarch; cook, stirring constantly, about 3 minutes.
- 5. Add broth and cook, stirring, until slightly thickened.
- 6. Add milk, paprika, cayenne and mustard.
- 7. Stir in cheese gradually, stirring until cheese is melted.
- 8. To avoid curdling, do not allow soup to boil after cheese is added.
- 9. Season to taste with salt and pepper.
- 10. Serve piping hot.
- 11. Makes about 2 1/2 quarts soup.
WISCONSIN CHEESE SOUP
I looked for this recipe for a long time. My husband and I used to enjoy this soup at hoss's resturant in Pennsylvania. I finally found the recipe and wanted to put it here for safe keeping.
Provided by seesko
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 767.4, Fat 54.8, SaturatedFat 34.3, Cholesterol 168.5, Sodium 1540.5, Carbohydrate 26.2, Fiber 2.1, Sugar 4.7, Protein 38.2
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