Wisconsin Beer Cheese Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Butter,
1 large: Onion, chopped
1: Celery stalk, chopped
2 medium: Carrots, chopped
3 tbsp: All purpose flour,
2 cup: Beef broth,
2 medium: Potatoes, peeled and cubed
12 ounce: Bottle of dark beer,
1 cup: Whipping cream,
ds Grated nutmeg to taste,
1/8 tsp: Cayenne, (red) pepper
Or to taste,
ds Salt to taste,
3 cup: Shredded SHARP cheddar,
Cheese,
1/2 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, 1/2 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. From
: Kaz Langridge
Source from luhu.jp
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, 1/2 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. From
: Kaz Langridge
Source from luhu.jp