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Wisconsin Beer Cheese Soup
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1 onion, finely chopped
1/2 carrot, finely chopped
1 small clove garlic, minced
1 tsp. worcestershire sauce
11 ounces of good Wisconsin Beer
(1 ounce for the cook!)
1 - 15oz. can chicken broth
1 Tbls. butter
3 Tbls. cornstarch
2 cups half and half cream OR 1 cup skim milk and 1 cup cream
2 cups shredded cheddar cheese
3 Tbls. flour
1/3 cup water
2 cups of popped popcorn
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Melt the butter into a large soup pot. Add carrot, onion, garlic and saute till tender.
Add beer, chicken broth and worcestershire sauce, bring to a boil and cook for a couple of minutes. Lower the heat and simmer for 10 minutes. Add the half and half and the cheese to the soup, simmer uncovered until the cheese melts. Mix the flour and water together, add to the soup stirring constantly until the soup is thickened (a few minutes). Server garnished with popped popcorn!!
Broccoli may be substituted for the carrot.
Double the recipe when you expect company for the big game...
GO PACK!!!
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Preparation Time: 1/2 hour |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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John
Wyoming
United States |
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| This recipe has been viewed 25460 times. |
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