Stay Warm with this Tasty Beer Cheese Soup
Nothing feels as good as hot soup on cold, frigid days like these.
Stay warm with this tasty native Wisconsin Beer Cheese soup.
I'm telling you, you just can't go wrong with this soup. It's creamy, cheesy and it has beer in it. Boy you Wisconsin folks sure know how to make a mean soup!
Although the directions say it takes over an hour to make, don't let that scare you off. Basically, that time is for prepping and chopping the veggies. Once you get going on it, the time flies right by.
- 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.