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Wisconsin Beer Cheese Soup

Having grown up in Wisconsin, there were certain foods that I came to enjoy as a part of everyday life.  Bratwurst cooked on the grill.  Friday night fish fries.  Beer (Need I say more).  And then there is the food that Wisconsin has always been known for, cheese.  California may try to claim it from us, but make no mistake, we are considered the cheeseheads for one big reason.  Wisconsin knows cheese.  Sorry California.  I love your beautiful weather and your beaches (lord knows Wisconsin is lacking in the sand and salt water department and our winter weather leaves something to be desired), but I just can’t give you the crown for cheese over my beloved hometown state; and yes I’m most definitely biased.

So in the spirit of true cheesehead pride, I have created this recipe as a salute to the state where I grew up.  You can find a steaming bowl of beer cheese soup in just about any mom and pop restaurant in Wisconsin.  And I’m willing to throw money down that pretty much every bowl you find will be good enough to scrape the dish clean.  There’s just something magical about combining cheese and beer together that makes the world right again.  Serve up a brat or some fish fry on the side and you’ll be ready to move your roots to the north.  Guaranteed.

In other news, the big day is finally here!  My blogoversary is officially on Thursday, but we’ll be celebrating on Friday with a giveaway or two and a look back at the past year of Mommie Cooks (and what a year it’s been!)  Hopefully the new site design will be launched by then as well.  It’s as good as ready.  I’m just waiting for the green light from my designer.  So keep an eye out cuz Mommy’s updating to a whole new look and this one plans to stick around for awhile.

Ingredients Needed:

1 Tbsp Butter
1 Onion, Chopped
2 Carrots, Chopped
2 Celery Sticks, Chopped
2 Cloves of Garlic, Minced
4 Tbsp of Flour
1 Cup Beer (any nice pilsner or lager will do)
4 Cups Broth (Veggie or Chicken)
1/2 Cup Half & Half
2 Cups of Wisconsin Sharp Cheddar, Shredded
1 Tbsp Dijon Mustard
1 tsp Worcestershire Sauce (Sub soy sauce for the vegetarian version)
1/4 tsp Pepper
1/8 tsp Red Pepper Flakes
Salt to Taste

Start out by melting up the butter on medium heat.  Add in the onion, carrots, celery, and garlic.  Cook it all for a good 3-4 minutes.

Add the flour to the pan and stir it in well.

Next up you’ll add in the beer and the broth.  Let the soup heat up to a gentle boil.

Once your broth hits a gentle boil, turn the heat down to low and add in the the half & half and the cheese.

Allow the cheese to melt completely and then add in the mustard, worcestershire, pepper, and red pepper flakes.


Grab your immersion blender and smooth out your soup.  If you don’t have an immersion blender, you can puree batches in a blender.  Just make sure you don’t fill it more than a third full at a time and cover it tightly so you don’t end up with a soupy mess.

Add a bit of salt to taste and you’re ready to enjoy a big ol’ bowl of true Wisconsin love.

Wisconsin Beer Cheese Soup

Total Time: 30 min

Ingredients:

1 Tbsp Butter
1 Onion, Chopped
2 Carrots, Chopped
2 Celery Sticks, Chopped
2 Cloves Garlic, Minced
4 Tbsp Flour
1 Cup Wisconsin Beer (any nice pilsner or lager will do)
4 Cups Broth
1/2 Cup Half & Half
2 Cups Wisconsin Cheddar, Shredded
1 Tbsp Dijon Mustard
1 tsp Worcestershire Sauce
1/4 tsp Pepper
1/8 tsp Red Pepper Flakes
Salt to Taste

Directions:

Start out by melting up the butter on medium heat. Add in the onion, carrots, celery, and garlic. Cook it all for a good 3-4 minutes.

Add the flour to the pan and stir it in well.

Next up you'll add in the beer and the broth. Let the soup heat up to a gentle boil.

Once your broth hits a gentle boil, turn the heat down to low and add in the the half & half and the cheese.

Allow the cheese to melt completely and then add in the mustard, worcestershire, pepper, and red pepper flakes.

Grab your immersion blender and smooth out your soup. If you don't have an immersion blender, you can puree batches in a blender. Just make sure you don't fill it more than a third full at a time and cover it tightly so you don't end up with a soupy mess.

Add a bit of salt to taste and you're ready to enjoy a big ol' bowl of true Wisconsin love.