Wisconsin Beer Cheese Soup
Ingredients:
Serves 15
5 onions, minced
3 carrots, minced
3 stalks celery, minced
1¼ lbs. butter
3 cups all-purpose flour
5 bottles dark beer
1 gallon chicken stock
2 qts. heavy cream
2 tbsp. dry mustard
⅓ cup Worcestershire sauce
Salt and pepper, to taste
2 cups smoked Gouda cheese, grated
2 cups aged white cheddar cheese, grated
Garlic sourdough croutons or popcorn for garnish, if desired
Directions:
1. In a large pot over low heat, cook the onions, carrots and celery in the butter until the veggies are translucent, stirring frequently so that little to no browning takes place.
2. Add the flour. Stir until combined, then cook for 2 minutes over low heat.
3. Add the beer, chicken stock and heavy cream. Let simmer for 5-10 minutes.
4. Stir in the dry mustard and Worcestershire. Season with salt and pepper.
5. Slowly whisk in the grated cheeses until thick and creamy.
6. Immediately before serving, garnish with garlic sourdough croutons or fresh popcorn.
Thanks People Magazine for this Recipe.