Wisconsin Native's Beer Cheese Soup
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Recipe by SAVVYHOSTESS
"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!"
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1 1/2 cups diced carrots
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1 1/2 cups diced onion
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1 1/2 cups diced celery
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2 cloves garlic, minced
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1 teaspoon hot pepper sauce
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1/8 teaspoon cayenne pepper
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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3 cups chicken broth
Directions:
- 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.
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