We blog about this recipe here.
Wisconsin Cheese and Beer Soup
Our Bestie from Milwaukee didn’t suggest the popcorn, but I read a few recipes that called for it, so don’t blame Terry, blame me if you think that’s crazy!
- 1/2 c butter
- 1/2 c flour
- 1-2 minced garlic cloves
- 2 t onion powder
- 2 t Worcestershire sauce
- 1 t dry mustard
- salt & pepper to taste
- 3 c chicken broth
- 1-1/2 c half & half
- 12 oz beer
- 1-1/2 lb shredded cheese (cheddar is traditional but mixing in jalapeño jack or any other similar cheese works too)
- buttered croutons – or popped popcorn and minced chives, optional
Spoon flour into measuring cup. Melt butter in soup kettle then whisk in flour. Stir constantly and cook until smooth. Add garlic, onion powder, Worcestershire sauce, dry mustard, salt and pepper. Stir well. Gradually alternate stirring in broth, half & half and beer.
Stirring constantly, cook until thickened.
Slowly add cheese(s) and stir until melted.
Continue to cook on medium to low heat for about 10 minutes. DO NOT BOIL. Serve with croutons or popcorn and chives.
Recipe brought to you by Terry B in Milwaukee and BigLittleMeals.com.
Big Little Meals 