Chef Pachucos Bad Ass Wisconsin Beer Cheese Soup Recipes

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WISCONSIN NATIVE'S BEER CHEESE SOUP



Wisconsin Native's Beer Cheese Soup image

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

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

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 CHEDDAR CHEESE BEER SOUP



Wisconsin Cheddar Cheese Beer Soup image

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

1 tablespoon bacon fat
1/2 white onion, chopped
1 large shallot, chopped
1 garlic clove, chopped
1 teaspoon pure chile powder
1 tablespoon chopped parsley
1/2 teaspoon ground cumin
1/2 cup beer
4 cups chicken broth
2 tablespoons butter
2 tablespoons flour
2 small poblano chiles, roasted, peeled, seeded and diced
5 oz. shredded cheddar cheese
salt
1/2 lime, juice of

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.

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