Jaysuns Wisconsin 3 Cheese 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.

CAROL'S WISCONSIN BEER CHEESE SOUP

Steps:

• Melt the butter in a large soup pot. Add carrot, onion, garlic and saute.
• untill tender.
• Add beer, chicken broth and worcestershire sauce, bring to a boil and cook.
• for a couple of minutes.
• Lower the heat and simmer for 10 minutes.
• Add the half and half and the cheese to the soup, simmer uncovered until the cheese melts.
• Mix the flour (or cornstarch) and water together, add to the soup stirring constantly until the soup is thickened (a few minutes).
• Sounds a bit strange, but this is great topped with popped popcorn.
• Broccoli may be substituted for the carrot.

CHEESE AND BEER SOUP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Melt butter in large saucepan over low heat. Stir in onions, celery, and parsnips. Cover and cook, stirring occasionally, until vegetables are very tender, about 10 minutes. Add garlic; cook and stir until fragrant, 1 minute. Sprinkle flour over the mixture and stir constantly until flour dissolves, 3 or 4 minutes.
• Slowly stir chicken stock and ale into onion mixture. Add bay leaves and cayenne pepper. Increase heat to medium or medium-high to slowly bring mixture to a boil. Reduce heat to medium-low when mixture starts to bubble; simmer uncovered until soup reaches a smooth consistency, about 1 hour.
• Stir heavy cream into soup; add Cheddar cheese. Continue cooking over medium-low heat, stirring occasionally, until cheese has melted and soup is heated through, 3 or 4 minutes. Do not bring to a boil. Sprinkle bacon crumbles on soup.

WISCONSIN BEER CHEESE SOUP

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.

WI BEER CHEESE SOUP

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.

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.

BEER CHEESE SOUP VII

Steps:

• In a large pot over medium heat, melt butter. Cook onion in butter until tender. Stir in beer, carrots and celery. Bring to a boil, then reduce heat, cover and simmer 10 minutes.
• Stir in cumin, salt, nutmeg, cloves and pepper. Bring to a boil again, then reduce heat, cover and simmer 30 minutes.
• Remove from heat and stir in sour cream and cheese. Serve at once.

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.