Monday, October 21, 2013

My "Soon-To-Be" Famous Beer Cheese Soup

Many people have many different recipes for this beloved Wisconsin tradition, but really, my recipe is the best.  No really - I've been told that A LOT.  =)


1/2 cup butter
1 chopped yellow onion
1/2 cup chopped carrot
2-3 minced garlic cloves
1/3 cup all-purpose flour
3 cups chicken broth (I use low sodium)
1 (12-ounce) beer of choice (recommended: use a GOOD beer - no miller lite, bud light, etc.)
6 cups extra sharp cheddar
3 cups half-and-half (for thinner soup, use milk)
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
2 tbsp hot sauce (I use Sriracha)
1 pkg hot italian sausage 

Optional:  Popped popcorn, or warm pretzels (my favorite) for garnish.  Beer bread/corn bread is also good.


Saute sausage in until heated through.  Chop into small pieces.  Set aside.  Melt butter in a stockpot over medium heat. Add chopped onion and carrot. Saute until softened.  Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add sausage.  Add half-and-half, salt, dry mustard, hot sauce, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened.  Serve hot.

No comments :

Post a Comment