Best Wisconsin Beer Cheese Soup Recipes

WISCONSIN NATIVE'S BEER CHEESE SOUP

Steps:

• 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.

WISCONSIN CHEDDAR CHEESE BEER SOUP

Steps:

• Heat bacon fat in large sauce or soup pan over medium heat.
• Add onion, shallots, garlic and chili powder. Saute two minutes or until soft.
• Add Parsley, cumin powder, beer and bring to a boil.
• Boil five minutes or until liquid has reduced by half.
• Add chicken broth and bring to a boil.
• In a separate sauce pan, melt butter and add flour. Cook while stirring for a few minutes. Gradually add some of the boiling soup mixture into the flour/butter mixture, stirring well before adding more. When you have mixed in enough of the soup mixture to make the the flour mixture a little runnier, add it all back into the big pot of soup.
• Lower heat and simmer, uncovered, about 40 minutes.
• Remove soup from the heat and blend with hand blender, or pour into blender by batches and blend until smooth.
• Add cheese and chilies. Season with salt and lime juice.
• Serve immediately.

WISCONSIN BEER CHEESE SOUP

Steps:

• Cook carrots, onions, and celery in butter until tender.
• Stir in flour and chicken broth until thick and bubbly.
• Stir in cream and beer.
• Add cheese a little at a time.
• *When adding the flour, I like to mix it in with a wire whisk to avoid getting lumps.
• When adding the cheese, be sure to keep stirring the soup so it doesn't stick to the bottom of the pot, I add about 1/2 to 3/4 of the block, but you can add as much or less to fit your taste.

WISCONSIN BEER CHEESE SOUP

Steps:

• Open beer and let stand while dicing vegetables.
• Saute bacon until crisp. Drain and crumble.
• In large soup kettle, saute vegetables in two tablespoon 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.

WISCONSIN BEER CHEESE SOUP WITH FRIED CHEESE CURDS

Steps:

• 1. FOR THE SOUP: In a large saucepan over medium heat, melt the butter. Add the onion, celery and carrots and saute until onions are translucent and soft, about 4 or 5 minutes. Sprinkle the flour over the top and cook for another 1 to 2 minutes.
• 2. Whisk in the chicken stock and beer; bring to a boil. Reduce heat to low and simmer 5 minutes or until vegetables are cooked and tender.
• 3. Add the half-and-half or milk, Worcestershire sauce and dry mustard. Return to simmer. Remove from heat and slowly add the cheddar cheese, stirring until it is melted and smooth. DO NOT OVERHEAT soup after cheese is added--it could curdle.
• 4. Season with salt and pepper to taste and serve hot with sliced fried cheese curds to garnish.
• 5. FOR THE CHEESE CURDS: In a medium-sized bowl, mix the beer, pancake mix, salt and egg. Dip cheese curds in the batter and drop, one at a time, into heated oil (425-450 degrees). Fry for about 1 minute or until golden brown. Drain on paper towels. Slice and serve as garnish on soup, or eat as an appetizer.

WISCONSIN BEER CHEESE SOUP

Steps:

• 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.

SAUSAGE CHEESE SOUP, WISCONSIN, NO BEER

Steps:

• Melt butter in medium saucepan over medium heat.
• Add onion, carrot and garlic; sauté until softened.
• Add flour; cook 5 minutes, stirring often. Add chicken broth, milk, Worcestershire sauce, salt, mustard and bay leaf.
• Reduce heat to low; cook until soup has thickened, whisking often. Remove and discard bay leaf.
• Slowly whisk cheeses into soup until blended and smooth.
• Cut Smoked Sausage lengthwise into quarters, then slice into 1/2-inch pieces. Sauté sausage in small skillet over medium-high heat until heated through. Blot excess grease with paper towels; add sausage to soup. Serve soup hot.

WISCONSIN CHEESE 'N BEER SOUP

Steps:

• In a medium saucepan, melt butter and cook flour over medium heat, stirring constantly, 3 minutes or until bubbling.
• Stir in soup mix, milk and worcestershire sauce.
• Mix well.
• Bring just to boiling point, then simmer, stirring occasionally, for 10 minutes.
• Stir in remaining ingredients and simmer, stirring constantly, 5 minutes or until cheese is melted.
• Garnish with popcorn.

CHEF PACHUCO'S BAD-ASS WISCONSIN BEER CHEESE SOUP

Steps:

• In a large saucepan over medium heat, stir together carrots, potatoes, 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.
• Top with more shredded cheese for plating purposes and additional flavor.

CAROL'S WISCONSIN BEER CHEESE SOUP

Steps:

• Melt the butter in a large soup pot. Add carrot, onion, garlic and saute.
• untill tender.
• Add beer, chicken broth and worcestershire sauce, bring to a boil and cook.
• for a couple of minutes.
• Lower the heat and simmer for 10 minutes.
• Add the half and half and the cheese to the soup, simmer uncovered until the cheese melts.
• Mix the flour (or cornstarch) and water together, add to the soup stirring constantly until the soup is thickened (a few minutes).
• Sounds a bit strange, but this is great topped with popped popcorn.
• Broccoli may be substituted for the carrot.

WISCONSIN BEER-CHEESE SOUP

Steps:

• Spoon flour into measuring cup& level off.
• Melt butter in large saucepan, and add flour.
• Cook 1 minute, stirring constantly until smooth and bubbly.
• Add garlic, onion, Worcestershire sauce, salt, mustard and pepper; blend well.
• Gradually stir in chicken broth, half-and-half and beer; cook until thickened, stirring constantly.
• Add cheese; stir until melted.
• Add potatoes and heat gently, stirring often, but do not allow to boil.
• Top with popcorn.

JAYSUN'S WISCONSIN 3-CHEESE & BEER SOUP

Steps:

• In a 1½ gallon soup pot, melt butter then saute onion and garlic until tender.
• Add flour and mix well. Cook for 5 minutes, stirring frequently over medium heat.
• Add milk and whip with a whisk to blend in milk. Add bay leaves. Cook over low heat for 20 minutes, stirring constantly.
• Add cheeses, stirring in one direction only until thoroughly mixed and cheese is melted. Season with salt, pepper and nutmeg.
• Remove bay leaves. Stir in beer, top with seasoned croutons and serve.
• Yields 12 - 14 servings.

WISCONSIN NATIVE'S BEER CHEESE SOUP

Steps:

• 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.