Best Carols Wisconsin Beer Cheese Soup Recipes

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WISCONSIN BEER-CHEESE SOUP



Wisconsin Beer-Cheese Soup image

I love beer cheese soup, and this is one of my fave's. Great in a bread bowl or with fresh baked beer cheese muffins. Perfect for cold & snowy days.

Provided by F-16 momma

Categories     Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 cup flour
1/3 cup butter
1 clove garlic (pressed)
1 tablespoon grated onion
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1 dash white pepper
3 cups chicken broth
1 1/2 cups half-and-half
3 -5 diced baked potatoes (I prefer red with skins on)
1 cup beer
1 lb shredded sharp cheddar cheese
2 cups popped popcorn

Steps:

  • Spoon flour into measuring cup& level off.
  • Melt butter in large saucepan, and add flour.
  • Cook 1 minute, stirring constantly until smooth and bubbly.
  • Add garlic, onion, Worcestershire sauce, salt, mustard and pepper; blend well.
  • Gradually stir in chicken broth, half-and-half and beer; cook until thickened, stirring constantly.
  • Add cheese; stir until melted.
  • Add potatoes and heat gently, stirring often, but do not allow to boil.
  • Top with popcorn.

Nutrition Facts : Calories 643.5, Fat 43.3, SaturatedFat 27, Cholesterol 128.8, Sodium 966.2, Carbohydrate 34.7, Fiber 3.1, Sugar 1.9, Protein 27

WISCONSIN NATIVE'S BEER CHEESE SOUP



Wisconsin Native's Beer Cheese Soup image

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!

Provided by SAVVYHOSTESS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 18

1 ½ cups diced carrots
1 ½ cups diced onion
1 ½ cups diced celery
2 cloves garlic, minced
1 teaspoon hot pepper sauce
⅛ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper
3 cups chicken broth
2 cups beer
⅓ cup butter
⅓ cup flour
4 cups milk or half and half
6 cups shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
popped popcorn, for garnish

Steps:

  • 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.

Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g

WISCONSIN BEER CHEESE SOUP



Wisconsin Beer Cheese Soup image

Make and share this Wisconsin Beer Cheese Soup recipe from Food.com.

Provided by shadow 19

Categories     Cheese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup carrot, finely chopped
1/2 cup onion, finely chopped
1/4 cup celery, finely chopped
1 (32 ounce) package Velveeta cheese, cut into small cubes
2 tablespoons butter
1/4 cup flour
1 (14 ounce) can chicken broth
1 1/2 cups cream
1/2 cup beer

Steps:

  • Cook carrots, onions, and celery in butter until tender.
  • Stir in flour and chicken broth until thick and bubbly.
  • Stir in cream and beer.
  • Add cheese a little at a time.
  • *When adding the flour, I like to mix it in with a wire whisk to avoid getting lumps.
  • When adding the cheese, be sure to keep stirring the soup so it doesn't stick to the bottom of the pot, I add about 1/2 to 3/4 of the block, but you can add as much or less to fit your taste.

WISCONSIN CHEDDAR CHEESE BEER SOUP



Wisconsin Cheddar Cheese Beer Soup image

Found this recipe in the local newspaper. It is excellent and a little different than any other beer cheese soup recipe I have ever tried. The beer flavor is not overwhelming - It is just a good combination of flavors!

Provided by Chef Annie Z

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon bacon fat
1/2 white onion, chopped
1 large shallot, chopped
1 garlic clove, chopped
1 teaspoon pure chile powder
1 tablespoon chopped parsley
1/2 teaspoon ground cumin
1/2 cup beer
4 cups chicken broth
2 tablespoons butter
2 tablespoons flour
2 small poblano chiles, roasted, peeled, seeded and diced
5 oz. shredded cheddar cheese
salt
1/2 lime, juice of

Steps:

  • Heat bacon fat in large sauce or soup pan over medium heat.
  • Add onion, shallots, garlic and chili powder. Saute two minutes or until soft.
  • Add Parsley, cumin powder, beer and bring to a boil.
  • Boil five minutes or until liquid has reduced by half.
  • Add chicken broth and bring to a boil.
  • In a separate sauce pan, melt butter and add flour. Cook while stirring for a few minutes. Gradually add some of the boiling soup mixture into the flour/butter mixture, stirring well before adding more. When you have mixed in enough of the soup mixture to make the the flour mixture a little runnier, add it all back into the big pot of soup.
  • Lower heat and simmer, uncovered, about 40 minutes.
  • Remove soup from the heat and blend with hand blender, or pour into blender by batches and blend until smooth.
  • Add cheese and chilies. Season with salt and lime juice.
  • Serve immediately.

WISCONSIN CHEESE SOUP



Wisconsin Cheese Soup image

Make and share this Wisconsin Cheese Soup recipe from Food.com.

Provided by weekend cooker

Categories     Chicken

Time 45m

Yield 4 1/2 cups, 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1/2 cup chopped onion
1/4 cup carrot, diced
1/4 cup celery, diced
1/3 cup flour
1/2 teaspoon baking soda
2 cups milk
chopped parsley (optional)
1 (14 1/2 ounce) can chicken broth
1 (8 ounce) package cold pack wisconsin sharp cheddar cheese
2 teaspoons crushed red pepper flakes

Steps:

  • In a medium saucepan melt butter.
  • Add onion, carrots, and celery, cook until tender.
  • Stir in flour, cook and stir 2-3 minutes or until bubbly.
  • Stir in baking soda.
  • Gradually stir in milk, and broth, bring to a boil, reduce heat and simmer, stirring until mixture thickens slightly, about 10-15 minutes.
  • Add cheese, and red pepper, stirring until melted and well blended.
  • Garnish with parsley.

WISCONSIN BEER CHEESE SOUP



Wisconsin Beer Cheese Soup image

This soup uses a bottle of Michelob Amber Bock beer. Rich and creamy and perfect for those cold winter nights.

Provided by mary winecoff

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

12 ounces bock beer
8 slices bacon
1/2 cup onion, diced
1/2 cup carrot, finely chopped
1/2 cup celery, minced
1/4 cup sweet red pepper, minced
1 (10 1/2 ounce) can condensed chicken broth
1/4 cup flour
1 cup half-and-half
2 cups sharp cheddar cheese, shredded
1 tablespoon sugar
salt and pepper

Steps:

  • Open beer and let stand while dicing vegetables.
  • Saute bacon until crisp. Drain and crumble.
  • In large soup kettle, saute vegetables in two tablespoon of bacon grease until soft.
  • Add chicken broth.
  • Fill chicken can with beer and add to mixture.
  • Bring to a boil, then reduce heat to low.
  • Pour remaining beer into a small mixing bowl and whisk in flour.
  • Gradually add to broth, stirring constantly, till thick.
  • Add half and half, bacon and cheese.
  • Heat until cheese melts.
  • Stir in sugar.
  • Add salt and pepper to taste.

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