Best Jaysuns Wisconsin 3 Cheese Beer Soup Recipes

WISCONSIN NATIVE'S BEER CHEESE SOUP

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.

BEER CHEESE SOUP (AKA LEINIE'S BEER CHEESE SOUP)

Steps:

• Cook wild rice, set aside (or you can use precooked wild rice from the can).
• Cook bacon, chop & then set aside.
• Sauté onion and mushrooms in (2 tbsp) butter until tender. Set aside (or dump into bacon & rice pan/bowl to save room).
• Warm (6 tbsp) butter in a small pan, add flour and cook for 3-4 minutes on low heat, stirring frequently, which will make a nice (roux) paste. Set aside.
• Bring chicken stock to a low boil.
• Stir in flour/butter mixture until dissolved.
• Reduce heat to low and cook for 10 minutes, stirring often to prevent burning. Add sour cream, Worcestershire Sauce, garlic powder, celery salt, ground mustard, Tabasco, & pepper.
• Add wild rice, bacon, mushrooms, & onion, then stir in cheese until completely melted.
• Cook on low-medium heat for 15 minutes, stirring occasionally.
• Slowly add Lienie's Red and cook for 15 - 30 minutes on med-low, stirring frequently (adjust consistency by adding more Leinie's or flour if necessary). Careful to not hard boil.
• Add additional pepper, wild rice, bacon and/or mushrooms to taste.
• Garnish with additional bacon and/or popcorn and a couple shreds of cheese. Side with a sourdough boule or similar fresh bread; when tail-gaiting use sourdough croutons.
• Freeze it, gift it, love it. This is THE soup that all your friends will want the recipe for!
• Ignore nutrition facts -if your worried about fat or calories you probably shouldn't make beer cheese soup : ) Bon Appétit !

WISCONSIN BEER CHEESE SOUP

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 BEER-CHEESE SOUP

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.

WISCONSIN CHEDDAR CHEESE BEER SOUP

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.

JAYSUN'S WISCONSIN 3-CHEESE & BEER SOUP

Steps:

• In a 1½ gallon soup pot, melt butter then saute onion and garlic until tender.
• Add flour and mix well. Cook for 5 minutes, stirring frequently over medium heat.
• Add milk and whip with a whisk to blend in milk. Add bay leaves. Cook over low heat for 20 minutes, stirring constantly.
• Add cheeses, stirring in one direction only until thoroughly mixed and cheese is melted. Season with salt, pepper and nutmeg.
• Remove bay leaves. Stir in beer, top with seasoned croutons and serve.
• Yields 12 - 14 servings.