Wisconsin Cheese N 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.

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.

BEST-EVER BEER CHEESE SOUP

Steps:

• In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
• Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
• Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
• Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
• Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

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 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.