-
-
My review
Wisconsin Native's Beer Cheese Soup
26
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!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 565Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 300403 Ratings
-
-
-
-
-
Most helpful positive review
11/16/2009
I've been a Wisconsinite most of my life (am originally from Minnesota) and while I don't proclaim to be a Beer Cheese Soup expert I do know what I like and I do know what tastes good. And this...
Most helpful critical review
5/12/2008
Against my better judgment, I followed the instructions exactly. The finely chopped vegetables never got very soft and I cooked them for about 30 minutes. It smelled great, but the texture was...
Most helpful
Most positive
Least positive
Newest
11/16/2009
I've been a Wisconsinite most of my life (am originally from Minnesota) and while I don't proclaim to be a Beer Cheese Soup expert I do know what I like and I do know what tastes good. And this...
5/12/2008
Against my better judgment, I followed the instructions exactly. The finely chopped vegetables never got very soft and I cooked them for about 30 minutes. It smelled great, but the texture was...
7/28/2011
The flavor is excellent, but you will have definite texture issues if you follow the instructions as written. Cheese and cream curdle very easily! To prevent the gritty texture many complain abo...
5/29/2007
As is, this soup rates a 5. It's delicious, relatively simple, and includes my favorite veggies to have in creamy soup. I've made it a few times, just like the recipe and changed it once, addi...
1/13/2008
This Chicagoian knows that any cheesehead recipie is going to be good! It has the right blend of spices. I used a little different cheese...I used a 2 year aged Wisconsin white cheedar (to make...
8/26/2007
Simple and delicious, earns bonus marks for freezing well. However, I don't recommend putting popcorn on the top - mine turned soggy within moments, so I scooped the pieces out and substituted f...
2/5/2006
This is the first beer cheese soup I have tried to make and it turned out great! I've had differant varieties of it at differant Super Bowl parties over the years and Have always enjoyed it. T...
11/13/2005
I'm also a Wisconsin native, and have had my share of Beer Cheese Soup around this fair state. This one just didn't do it for me - mainly because it just wasn't rich and creamy. The rest of the ...
12/10/2007
I mixed the flour in with the grated cheese before adding it, essentially coating the cheese bits, which allowed for easier blending/melting of the cheese and less need for added fat. Crumbled ...