Wisconsin Beer-cheese Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I am in the mood for soup today and this is one of my favorites. I tweek it a little different every time I make it depending on what I have on hand. Wtih bacon or ham it makes a very satisfying supper with just the simple addition of a good crusty bread! Read more ! Ingredients:
1 large carrot peeled and thinly sliced |
1 rib celery chopped fine |
1 large onion peeled and chopped |
2 c. diced potato |
1 c. beer |
3 t. butter |
3 t. flour |
2 1/2 c. milk |
reserved vegetables and their liquid |
1 1/2 c. chicken stock or 1 10 1/2 oz. can chicken broth |
1 1/2 c. sharp cheedar cheese, grated |
worcestershire sauce, salt and pepper to taste |
optional variation |
add 1 1/2 c. diced cooked ham, or 1/2 pound bacon cooked, drained and chopped. ( i almost always add one of these) |
if you like it a little more zesty add a little tabasco too |
Directions:
1. Step one:
2. In a large saucepan, combine the veggies and the beer.
3. Simmer, covered, for 20 minutes or until tender.
4. Cool, then whirl mixture 2 C. at a time in a blender or food processor. Set aside.
5. Step Two:
6. In second saucepan, heat the butter and over low heat cook the flour for a few minutes.
7. Gradually add the milk, stirring constantly until the mixture is thickened and smooth.
8. Step Three:
9. To the mixture, add the pureed vegetables and beer mixture.
10. Add meat if desired and heat through.
11. Add the shredded cheese.
12. Remove from heat.
13. Stir the mixture to melt the cheese.
14. Season the soup with worcestershire, salt, and pepper.
15. I often sprinkle chopped green onions on top just before serving.
16. Note:
17. You can easily vary the veggies or the meat. I often also add mushrooms. Diced cooked chicken is also flavorful this way.
18. So many options, so little time!!...
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