WISCONSIN CHEESE SOUP
I looked for this recipe for a long time. My husband and I used to enjoy this soup at hoss's resturant in Pennsylvania. I finally found the recipe and wanted to put it here for safe keeping.
Provided by seesko
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 18
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 767.4, Fat 54.8, SaturatedFat 34.3, Cholesterol 168.5, Sodium 1540.5, Carbohydrate 26.2, Fiber 2.1, Sugar 4.7, Protein 38.2
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