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Wisconsin Cheese,Beer Soup

Last post Feb 12, 2007 1:57 PM by AlabamaNeeNee . 5 replies.

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  • Wisconsin Cheese,Beer Soup
    While we were vacationing in the Wisconsin Dells of Wisconsin, we stayed in a Motel & Resturant on the river and we had the best "Wisconsin Cheese, Beer Soup" !!! Can someone please help me with this recipe?
    Donald Kievet
    2854 W. Northcrest Ct.
    Lecanto, Fl 34461
  • RE: Wisconsin Cheese,Beer Soup

    Wisconsin Beer Cheese Soup

    If Wisconsin has a state food, it's must be cheese. Many times I have made the short trip up to the Mars Cheese Castle in Kenosha to pick up some cheese for this project. If you miss the Midwest, just have some of this soup during a Green Bay game and you'll feel better.

    12 ounces beer (nothing too dark, Miller Lite works pretty good)
    8 slices bacon (about 1/2 pound)
    1/2 cup diced onion
    1/2 cup finely chopped carrot
    1/2 cup minced celery
    1/4 cup minced sweet red pepper
    1 10-1/2 ounce can condensed chicken broth
    1/4 cup flour
    1 cup Half and Half Coffee Creamer
    3 cups shredded sharp (medium is OK) cheddar cheese
    1 tablespoon sugar
    salt and pepper to taste

    Open beer and let stand while dicing vegetables.

    Sauté bacon until crisp. Drain and crumble.

    In large soup kettle, sauté vegetables in two tablespoons of bacon grease until soft. Add chicken broth. Fill chicken can with beer and add to mixture. Bring to a boil, then reduce heat to low.

    Pour remaining beer into a small mixing bowl and whisk in flour. Gradually add to broth, stirring constantly, till thick. Add half and half, bacon and cheese. Heat until cheese melts. Stir in sugar. Add salt and pepper to taste.

    Yield: 4 servings

  • RE: Wisconsin Cheese,Beer Soup
    Wisconsin Beer Cheese Soup

    Wisconsin Beer Cheese Soup is one of the most well-known Wisconsin culinary creations.

    4 Tablespoons butter
    1/3 cup chopped green onion, green tops and white base.
    1/4 cup finely chopped carrot
    1/4 cup finely chopped cabbage
    1/4 cup flour
    2 1/2 cups chicken broth
    1/2 cup good Wisconsin beer
    1 tablespoon Dijon mustard
    2 cups half and half ("half and half" is half heavy cream and half milk), heated
    2 cups shredded aged Wisconsin Cheddar cheese (use aged cheese for better flavor)
    (if you wish, one pound cooked sausage in bite-sized chunks)

    Melt butter in large, heavy pan
    Add onion, carrot and cabbage
    Cook and stir over medium-high heat until onions and vegetables become translucent
    Stir in flour, cook 1 minute, stirring constantly
    Add broth, beer and mustard. Stir well until mixture reaches a boil.
    Reduce heat to low, cover and simmer 30 minutes.
    Add hot half and half and cheese, and if you wish, cooked smoked sausage.
    Stir and warm gently until heated through and cheese is melted.
    8 servings.

  • RE: Wisconsin Cheese,Beer Soup
    Wisconsin Native's Beer Cheese Soup
    SAVVYHOSTESS, Allrecipes

    "As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!"

    1 1/2 cups diced carrots
    1 1/2 cups diced onion
    1 1/2 cups diced celery
    2 cloves garlic, minced
    1 teaspoon hot pepper sauce
    1/8 teaspoon cayenne pepper
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    3 cups chicken broth
    2 cups beer
    1/3 cup butter
    1/3 cup flour
    4 cups milk or half and half
    6 cups shredded sharp Cheddar cheese
    1 tablespoon Dijon mustard
    2 teaspoons Worcestershire sauce
    1 teaspoon dry mustard
    popped popcorn, for garnish

    In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
    Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
    Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.
  • RE: Wisconsin Cheese,Beer Soup
    Wisconsin Beer Cheese Soup
    by Shirley Cline

    3 Tblsp. butter
    1 large onion, chopped
    1 celery stalk, chopped
    2 medium carrots, chopped
    3 Tblsp. all purpose flour
    2 cups beef broth
    2 medium potatoes; peeled and cubed
    12 oz. bottle of dark beer
    1 cup whipping cream
    Dash grated nutmeg to taste
    1/8 tsp. cayenne (red) pepper or to taste
    Dash salt
    3 cups shredded sharp Cheddar cheese
    1/2 cup additional shredded cheese

    Melt butter in a large pot.
    Add onion, celery and carrots and cook until soft, about 5 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 puréed.
    Return to pan; add cream, nutmeg, cayenne and salt to taste.
    Reheat to a simmer.
    Add cheese, 1/2 cup at a time and stir until melted. Do not boil.
    Serve hot, garnish with additional shredded cheese.
    Serves 6

  • RE: Wisconsin Cheese,Beer Soup

    Wisconsin Cheese and Beer Soup
    Posted by tvlcat

    1 tablespoon butter
    1 pound smoked sausage, chopped
    2 cups chopped onions
    2 cups diced carrots
    1 cup thinly sliced celery
    1/3 cup flour
    1 12 ounce bottle lager beer
    3 cups chicken stock
    2 cups diced red potatoes
    2 cups milk
    3 cups grated sharp cheddar cheese
    1 teaspoon dried thyme
    2 teaspoons Worcestershire
    2 teaspoons sweet Hungarian paprika
    2 tablespoons tomato paste
    Salt, pepper and Tobasco to taste
    1/4 cup thinly sliced scallions

    In a heavy 4-quart Dutch oven, melt butter over medium heat and cook sausage 5 minutes, stirring occasionally. Add onions, carrots and celery and cook 5 minutes. Stir in flour, coating vegetables well. Stir in flour, coating vegetables well. Stir in beer and stock and bring to a boil. Lower heat and simmer until soup thickens slightly, about 5 minutes. Add potatoes and cook 10-15 minutes or until tender. Stir in milk, cheese, thyme, Worcestershire, paprika and tomato paste. Continue stirring until cheese is melted and soup is smooth. Season with salt, pepper, and Tobasco, if desired. Garnish with scallions.