Wisconsin cheese and beer soup
Wisconsin cheese and beer soup recipe in the soup category
Recipe ingredients:
- 3 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/4 cup all-purpose flour
- 1 pound baking potatoes, peeled and cubed
- 6 cups chicken broth
- 1 (12 ounce) bottle beer
- 1/2 cup heavy cream
- 1 tablespoon Dijon-style mustard
- 1/2 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- 1/4 teaspoon Worcestershire sauce
- 2 cups shredded extra-sharp Cheddar cheese
Recipe method:
- Heat oil in large saucepan over medium heat.
- Add onion, carrot and celery; cook until very tender, about 10 minutes.
- Stir in flour. Cook 1 minute.
- Add potato, broth and beer.
- Bring to boil. Cook 10 to 15 minutes or until potatoes are tender.
- Combine heavy cream, mustard, salt, hot pepper sauce and Worcestershire sauce in small bowl.
- Stir into soup. Remove from heat.
- Add cheese, stirring until cheese is melted and smooth.
- Remove 2 cups of soup and solids to blender or food processor. Puree.
- Stir back into soup.
- Serve immediately.
Tags: Wisconsin, cheese, beer, recipe, soup, recipes, cooking