Call Me Cozy
All things cozy and comforting from a girl livin in the Northwoods
Friday, November 16, 2012
Wisconsin Native's Beer Cheese Soup
recipe makes
8 servings
Ingredients
Makes
servings
US
Metric
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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
popcorn for garnish
Directions
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.
pped popcorn, for garnish
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