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Wisconsin Cheese Soup Recipe

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This recipe for Wisconsin Cheese Soup, by , is from The Martin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Martin
Added: Friday, August 8, 2008


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.




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