Wisconsin Native's Beer Cheese Soup

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!

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 565 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.