Real Wisconsin Beer Cheese 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 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.

REAL WISCONSIN BEER CHEESE SOUP

Steps:

• Whisk broth and flour until smooth (I like to use a large cup with a strainer in it and shake vigorously) and add to pot.
• Stir in cream and beer.
• *Please make sure not to let boil since there is cream in the soup and you will kill the soup.
• Add cheese about a handful at a time, continuously stirring with wire whisk.
• Sauté onion, mushroom, and garlic with butter in 8 or 10 inch pan.
• Add veggies to pot.
• Let simmer for about half an hour, stirring frequently.
• *I prefer to refrigerate overnight!