Ingredients: |
Ingredients: 1 1/2 cups diced carrots
2 cups beer
1 1/2 cups diced onion
1/3 cup butter
1 1/2 cups diced celery
1/3 cup flour
2 cloves garlic, minced
4 cups milk or half and half
1 teaspoon hot pepper sauce
6 cups shredded sharp Cheddar cheese
1/8 teaspoon cayenne pepper
1 tablespoon Dijon mustard
1/2 teaspoon salt
2 teaspoons Worcestershire sauce
1/4 teaspoon black pepper
1 teaspoon dry mustard
3 cups chicken broth
popped popcorn, for garnish
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Directions: |
Directions:1. 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.
2. 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.
3. 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. |
Personal
Notes: |
Personal
Notes: Just a few hints:
* The darker the beer, the more bitter it will become. I used Rolling Rock, but I think that may have been too light. Bud Light or Miller Lite would probably work pretty well
* Instead of half and half, I just used whole milk (Vitamin D). Half and Half becomes too sweet and rich
* You can add cooked bacon if you like.
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This recipe for Wisconsin Native Beer Cheese Soup is from