Thursday, January 20, 2011

It's been awhile......

Well I just looked back at my last post and....I blame the holidays, just like everyone else.  So I was home today with the chil'ren and I decided soup was needed.  So I found this recipe for beer cheese soup after watching an episode of Triple D.  I thought this was an interesting combination and well I am a fane of cheese and beer, how could this go wrong.  So here's the recipe I used but tweeked a bit.

I love Wisconsin, beer cheese soup
  • 1 1/2 cups diced onion
  • 1 1/2 cups diced carrots
  • 1 1/2 cups diced celery
  • 2 cloves garlic, minced  
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons whte ground pepper
  • 3 cans  chicken broth
  • 2 bottles of dark beer
  • 1/3 cup butter
  • 1/3 cup flour
  • 4 cups milk
  • 6 cups shredded sharp Cheddar cheese
  • 2 tablespoons Dijon mustard
  • 3 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard


  1. In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 20-25 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, white ground pepper, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 20 minutes.
You too can have a bowl of this yummy goodness.......

If you like heat you can add some cayenne and hot sauce however the chil'ren don't do hot, so I'm limited to white ground pepper.

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