Wisconsin Native's Beer Cheese Soup

Ingredients

• Servings: 8
• 1 1/2 cups diced carrots
• 1 1/2 cups diced onion
• 1 1/2 cups diced celery
• 2 cloves garlic, minced
• 1 teaspoon hot pepper sauce
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups chicken broth
• 2 cups beer
• 1/3 cup butter
• 1/3 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

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• 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.