Peg's Wild Beer Cheese Soup |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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This came from the famous Leinenkugel's Beer Lodge in Chippewa Falls, Wisconsin. I like it because most of the cooking is done in the crock-pot. Ingredients:
2 (10 3/4 ounce) cans chicken broth |
2 (10 3/4 ounce) cans cream of potato soup |
1 (12 ounce) bottle of leinenkugel honey weiss beer |
8 ounces cubed velveeta cheese |
1 cup chopped carrot |
1/2 cup chopped broccoli |
3/4 cup chopped celery |
1 large onion, chopped |
8 ounces sliced mushrooms |
1 1/2 cups cooked chicken or 1 1/2 cups sausage (i like kielbasa) |
3 cups cooked wild rice |
2 tablespoons olive oil |
1 1/2 teaspoons basil |
1 teaspoon worcestershire sauce |
salt and pepper |
Directions:
1. Combine chicken broth, carrots, broccoli, celery and meat in a crock-pot, turn on high and cover.
2. In a large frying pan (or saucepan), saute the chopped onions in the olive oil until the onion becomes transluscent.
3. Add the mushrooms and continue cooking until the mushrooms are soft.
4. Add to the frying pan the cream of potato soup, 1 soup can of water, the bottle of Leinenkugel's Honey Weiss beer and cook until hot.
5. Add the Velveeta cheese and stir until the cheese is melted.
6. Add the contents of the frying pan to the crock-pot, and turn the setting down to low.
7. Add the wild rice, basil, Worcestershire sauce, salt and pepper.
8. Cook for 2 hours.
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