Wisconsin beer cheese soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 1 | large | Onion, chopped |
| 1 | Celery stalk, chopped | |
| 2 | mediums | Carrots, chopped |
| 3 | tablespoons | All purpose flour |
| 2 | cups | Beef broth |
| 2 | mediums | Potatoes; peeled and cubed |
| 12 | ounces | Bottle of dark beer |
| 1 | cup | Whipping cream |
| dash | Grated nutmeg to taste | |
| ⅛ | teaspoon | Cayenne (red) pepper |
| Or to taste | ||
| dash | Salt to taste | |
| 3 | cups | Shredded SHARP cheddar |
| Cheese | ||
| ½ | cup | Additional shredded cheese |
| To garnish | ||
Directions
Melt butter in a large pot. Add onion, celery and carrots; cook until soft, about five minutes. Stir in flour; cook one minute, stirring often.
Stir in broth. Add potatoes and beer. Bring to a boil, reduce heat, cover and simmer twenty minutes or until potatoes are soft.
Transfer vegetables to a food processor or blender. Process until pureed. Return to pan; add cream, nutmeg, cayenne and salt to taste.
Reheat to a simmer. Add cheese, ½ cup at a time and stir until melted. DO NOT BOIL.
Serve hot, garnish with addition shredded cheese Heartland
== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 10-25-94