Wisconsin beer cheese soup

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Butter
1 large Onion, chopped
1 Celery stalk, chopped
2 mediums Carrots, chopped
3 tablespoons All purpose flour
2 cups Beef broth
2 mediums Potatoes; peeled and cubed
12 ounces Bottle of dark beer
1 cup Whipping cream
dash Grated nutmeg to taste
⅛ teaspoon Cayenne (red) pepper
Or to taste
dash Salt to taste
3 cups Shredded SHARP cheddar
Cheese
½ 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, ½ 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. == Submitted By GAIL SHIPP On 10-25-94

Related recipes