Total Steps
7
Ingredients
15
Tools Needed
5
Ingredients
- 1 tablespoon Butter
- 1 Onion, Chopped
- 2 Carrots, Chopped
- 2 Celery Sticks, Chopped
- 2 clove Garlic, Minced
- 4 tablespoons Flour
- 1 cup Wisconsin Beer
- 4 cups Broth (Veggie or Chicken)
- 1/2 cup Half and Half
- 2 cups Wisconsin Cheddar, Shredded
- 1 tablespoon Mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon Pepper
- 1/8 teaspoon Red Pepper Flakes
- Salt(optional)
Instructions
1
Step 1
3-4 minutes
Melt the butter on medium heat. Add the onion, carrots, celery, and garlic. Cook for 3-4 minutes.
2
Step 2
Add the flour to the pan and stir it in well.
3
Step 3
Add the beer and the broth. Let the soup heat up to a gentle boil.
4
Step 4
Once the broth reaches a gentle boil, turn the heat down to low and add the half and half and the cheese.
5
Step 5
Allow the cheese to melt completely, then add the mustard, Worcestershire, pepper, and red pepper flakes.
6
Step 6
Using an immersion blender, smooth out the soup. If you don't have an immersion blender, puree batches in a blender, ensuring not to fill it more than a third full at a time and cover tightly.
7
Step 7
Add salt to taste. Serve hot.
Tools & Equipment
Saucepan
Stovetop
Spatula or Stirring Spoon
Immersion Blender
Blender