Ingredients: |
Ingredients: 6-8 slices of chopped bacon (if bacon is thawed, place it in the freezer for 20-30 minutes for easier slicing)
1/2 cup diced carrots
1 1/2 cups diced onion
1/2 cup diced celery
1/2 cup diced red pepper
2 cloves garlic, minced
1 teaspoon hot pepper sauce
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth
2 cups beer (Sam Adams lager)
1/3 cup butter
1/3 cup flour
4 cups milk or half&half
6 cups shredded sharp cheddar cheese(DON'T USE PRE-SHREDDED CHEESE!)
2 cups shredded smoked cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
3 teaspoons ground thyme
1 teaspoon dry mustard
green onions, crumbled bacon and/or shredded cheese for garnish
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Directions: |
Directions: Fry the chopped bacon until crisp. Drain. Set aside (may cook more bacon if wanting some for a garnish). In a large sauce pan over medium heat, stir together carrots, onion, celery and garlic using 2 tablespoons of the bacon grease. Add hot pepper sauce, cayenne pepper, salt and pepper. Pour in beer and chicken broth; 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 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 cheeses. Keep warm.
Stir beer mixture into cheese mixture. Stir in bacon, Dijon mustard, Worcestershire sauce, dry mustard, hot pepper sauce and thyme. Bring to simmer, cook 10 minutes.Garnish with green onion, bacon and shredded cheese if desired. Serve. |
This recipe for Wisconsin Cheese, Bacon & Beer soup is from