Wisconsin Beer Cheese Soup


Wisconsin is known for it’s beer, award winning cheeses, and it’s extremely good looking and intelligent people.  🙂  They obviously got that way by consuming a steady diet of beer and cheese throughout their lifetime.

If you haven’t yet tried a soup like this, here is your chance.

It would be very difficult to find these ingredients in Italy.  Believe me, I looked.  The beer would be no problem, they have a lot of great beer and small micro-breweries.  It’s the cheddar that is the problem.  Almost no cheddar to be found.  So like all recipes that get carried from one area to another, you might have to change it around a bit.  Use ingredients you can find locally and make it your own version.

We like this one, and like to serve it with a soft pretzel or any kind of bread.

This gives me an idea.  Pretzel bread bowls.  Looks like I’ll be doing some baking in the future!

Wisconsin Beer Cheese Soup

1 T butter

2 small cloves garlic, sliced

1 C chopped sweet onion

1 T dried mustard

2 T cornstarch mixed with water to make a liquid

16 oz beer (I used a locally made gluten free pilsner)

32 oz container vegetable broth

1 C heavy whipping cream

12 oz shredded cheddar (I used a variety of types)

2 oz cubed velveeta

few drops worcestishire sauce

salt and pepper

In a dutch oven or other heavy pan at medium low, cook butter, garlic, and onions with the dry mustard, and a little bit of salt and pepper until the onions are translucent and soft.  About 4-6 minutes. Transfer to a blender, add some of the vegetable broth and liquefy.

Pour back into the pot and stir in the beer.  Turn heat up to medium and add the vegetable broth, worcestershire and cream.  Start letting it get hot, and then whisk in the cornstarch mixture.  Whisk often!  Right as it wants to come to a boil, start adding the cheese in batches, whisking continuously.  If it starts wanting to boil very strongly, turn it down a bit.  Bit by bit add the cheeses, whisking continually.  I think it works best to add the velveeta first, then the rest of the cheese. Taste to see if it needs more salt or pepper, and serve.

Very simple, and quick.  Sometimes I like to add red pepper, or jalapeno.  You can add carrots and celery if you like, or sausage or potatoes.  Bacon goes good with just about everything, so a topping of bacon would be just fine.


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