Wisconsin Beer Cheese Soup
By: Julie M.
Published: Monday, February 21, 2011 - 3:53am

Ingredients




1 tablespoon Butter
1 Onion, Chopped
2 Carrots, Chopped
2 Celery Sticks, Chopped
2 cloves of Garlic, Minced
4 tablespoons of Flour
1 cup Wisconsin Beer
4 cups Broth (Veggie or Chicken)
1/2 cup Half& Half
2 cups of Wisconsin Cheddar, Shredded
1 tablespoon Mustard
1 teaspoon Worcestershire
1/4 teaspoon Pepper
1/8 teaspoon Red Pepper Flakes
Salt to Taste

Preparation

1 Start out by melting up the butter on medium heat. Add in the onion, carrots, celery, and garlic. Cook it all for a good 3-4 minutes. 2 Add the flour to the pan and stir it in well. 3 Next up you'll add in the beer and the broth. Let the soup heat up to a gentle boil. 4 Once your broth hits a gentle boil, turn the heat down to low and add in the the half & half and the cheese. 5 Allow the cheese to melt completely and then add in the mustard, worcestershire, pepper, and red pepper flakes. 6 Grab your immersion blender and smooth out your soup. If you don't have an immersion blender, you can puree batches in a blender. Just make sure you don't fill it more than a third full at a time and cover it tightly so you don't end up with a soupy mess. 7 Add a bit of salt to taste and you're ready to enjoy a big ol' bowl of true Wisconsin love.