Wisconsin Native’s Beer Cheese Soup

Wisconsin Native’s Beer Cheese Soup 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!

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 45 mins

    TOTAL : 1 hr 15 mins

    SERVING : 8

    YIELD : 8 servings

Instructions Checklist
  • 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.

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  • 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.

Per Serving: 565 calories; protein 27.1g; carbohydrates 21.2g; fat 39.7g; cholesterol 119.1mg; sodium 908.3mg.