Wisconsin Cheese Soup Frozen Recipes

WISCONSIN CHEESE SOUP

Steps:

• In a medium saucepan melt butter.
• Add onion, carrots, and celery, cook until tender.
• Stir in flour, cook and stir 2-3 minutes or until bubbly.
• Stir in baking soda.
• Gradually stir in milk, and broth, bring to a boil, reduce heat and simmer, stirring until mixture thickens slightly, about 10-15 minutes.
• Add cheese, and red pepper, stirring until melted and well blended.
• Garnish with parsley.

WISCONSIN CHEESE SOUP

Steps:

• Put beef broth into a stockpot and bring to a boil. While it's heating, chop onion, green pepper and celery. Add to stockpot as broth begins to boil. Measure and add spices and Worcestershire sauce to stockpot. Stir thoroughly, add beer. Adjust heat to maintain a simmer and cook for 30 to 40 minutes. While broth mixture is simmering, grate cheese and set aside. When broth has simmered for 30 to 40 minutes, turn heat to low, keeping the pot on the burner.Begin making the white sauce:Melt butter in pan large enough to contain all of the finished soup (including milk, cheese and broth). Put milk into another pan and place on high heat to bring to a boil.Be sure the butter has time to melt before the milk boils.When the butter has melted, keep on low heat and gradually mix the flour into it with a wire wisk. This mixture is called the roux. Add more flour as needed to make a thicker roux.Cook for a minute or two on low heat (till roux bubbles slowly),and remove from the burner. As milk comes to a boil, pour into roux all at once. Beat vigorously with a wisk. As the sauce begins to thicken, start adding the grated cheese, a little at a time, and beat it into the sauce as it melts. Continue to beat for three to four minutes to yield a smooth, creamy white sauce.Carefully add the broth mixture to the white cheese sauce and mix thoroughly. Add the whipping cream and the soup is ready to serve.

VELVEETA® CHEESE SOUP RECIPE

Steps:

• Melt butter in medium saucepan on medium-high heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring frequently. Whisk in flour until blended.
• Add broth and milk; cook on medium heat 2 min. or until heated through, stirring frequently. Add VELVEETA; cook and stir 3 min. or until melted.

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 BROCCOLI-CHEDDAR CHEESE SOUP

Steps:

• Melt butter in a large saucepan over medium heat.
• Add flour; cook and stir 30 seconds or until bubbly.
• Add milk, salt, mustard, and cayenne pepper; bring to a simmer over high heat, stirring frequently.
• Add broccoli and red pepper; return to a boil.
• Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.
• Add cheese; stir over low heat just until cheese melts (do not boil).
• Ladle into four soup bowls; top with chives.