Best Wisconsin Natives Beer Cheese Soup Recipes

WISCONSIN BEER CHEESE SOUP

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.

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.