Best Wisconsin Cheese Soup Ii Recipes
WISCONSIN NATIVE'S BEER CHEESE SOUP
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!
Provided by SAVVYHOSTESS
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g
WISCONSIN CHEESE SOUP
Make and share this Wisconsin Cheese Soup recipe from Food.com.
Provided by weekend cooker
Categories Chicken
Time 45m
Yield 4 1/2 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan melt butter.
- Add onion, carrots, and celery, cook until tender.
- Stir in flour, cook and stir 2-3 minutes or until bubbly.
- Stir in baking soda.
- Gradually stir in milk, and broth, bring to a boil, reduce heat and simmer, stirring until mixture thickens slightly, about 10-15 minutes.
- Add cheese, and red pepper, stirring until melted and well blended.
- Garnish with parsley.
WISCONSIN CHEESE SOUP
Great way to use up that last chunk of bread, and some veggies (toss in whatever veggies you have) - just make sure you have nice quality cheese.
Provided by PanNan
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Prepare the croutons, melting butter in a large ovenproof skillet over medium-low heat.
- Stir in the bread cubes, tossing them to coat with the butter.
- Transfer the skillet to the oven and bake the croutons for 12- 15 minutes, stirring occasionally, until golden brown and crisp.
- (These can be made ahead and kept in a zip bag) Prepare the soup, melting the butter in a large saucepan over medium heat.
- Stir in the onion, saute until soft and translucent, about 5 minutes.
- Sprinkle in the flour, stirring to combine, and cook an additional couple of minutes.
- Whisk in the wine, followed by the stock, and add the bay leaf, salt, and pepper.
- Simmer for 5 minutes, then stir in the carrots, cauliflower, and green beans, and cook just until the vegetables are tender, 8- 10 additional minutes.
- Pour in the cream and then mix in the cheese until melted and heated through.
- Remove from the heat immediately and ladle into bowls.
- Scatter the croutons equally over the bowls and serve.
Nutrition Facts : Calories 202.1, Fat 11.9, SaturatedFat 6.6, Cholesterol 34.9, Sodium 495.5, Carbohydrate 14.4, Fiber 1.2, Sugar 5.2, Protein 6.2
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