Description
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!
Ingredients
- 1 ½ cups diced carrots
- 1 ½ cups diced onion
- 1 ½ cups diced celery
- 2 cloves garlic, minced
- 1 teaspoon hot pepper sauce
- ⅛ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups chicken broth
- 2 cups beer
- ⅓ cup butter
- ⅓ 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
Instructions
- Place carrots
- onion
- celery
- and garlic in a large saucepan over medium heat. Stir in hot pepper sauce
- salt
- black pepper
- and cayenne pepper. Pour in chicken broth and beer; simmer until vegetables are tender
- about 12 minutes.
- Meanwhile
- melt butter in a large soup pot over medium-high heat. Stir flour into melted butter with a wire whisk; cook and stir until flour is light brown
- 3 to 4 minutes. Gradually stir in milk
- whisking to prevent scorching
- until thickened. Remove from heat and gradually stir in cheese. Cover to keep warm.
- Stir beer mixture into cheese mixture. Stir in Dijon mustard
- Worcestershire sauce
- and dry mustard. Bring to a simmer and cook for 10 minutes. Serve topped with popcorn.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 8