Best 4 Wisconsin Natives Beer Cheese Soup Recipes
Originating in Wisconsin, beer cheese soup is an iconic dish that has become a beloved favorite not only in the state but also across the country. This creamy and flavorful soup, characterized by its rich cheese and beer fusion, offers a comforting and delectable experience. Whether you're a seasoned cook or a beginner looking to explore new culinary horizons, this comprehensive article will guide you through the process of creating the perfect Wisconsin natives beer cheese soup, ensuring a delightful and memorable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
WISCONSIN NATIVE'S BEER CHEESE SOUP
Provided by r_puckett
Time 45m
Yield 8
Number Of Ingredients 18
Steps:
- In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat. 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. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.
WISCONSIN NATIVE'S BEER CHEESE SOUP
As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!
Provided by SAVVYHOSTESS
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
- 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.
- Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g
WISCONSIN CHEDDAR CHEESE BEER SOUP
Found this recipe in the local newspaper. It is excellent and a little different than any other beer cheese soup recipe I have ever tried. The beer flavor is not overwhelming - It is just a good combination of flavors!
Provided by Chef Annie Z
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat bacon fat in large sauce or soup pan over medium heat.
- Add onion, shallots, garlic and chili powder. Saute two minutes or until soft.
- Add Parsley, cumin powder, beer and bring to a boil.
- Boil five minutes or until liquid has reduced by half.
- Add chicken broth and bring to a boil.
- In a separate sauce pan, melt butter and add flour. Cook while stirring for a few minutes. Gradually add some of the boiling soup mixture into the flour/butter mixture, stirring well before adding more. When you have mixed in enough of the soup mixture to make the the flour mixture a little runnier, add it all back into the big pot of soup.
- Lower heat and simmer, uncovered, about 40 minutes.
- Remove soup from the heat and blend with hand blender, or pour into blender by batches and blend until smooth.
- Add cheese and chilies. Season with salt and lime juice.
- Serve immediately.
WISCONSIN CHEESE 'N BEER SOUP
When I lived in Wisconsin, this was a staple at every restaurant. I got this recipe from a friend and did a little tweeking to suit my taste, and it is so good!
Provided by BlueHyacinth
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, melt butter and cook flour over medium heat, stirring constantly, 3 minutes or until bubbling.
- Stir in soup mix, milk and worcestershire sauce.
- Mix well.
- Bring just to boiling point, then simmer, stirring occasionally, for 10 minutes.
- Stir in remaining ingredients and simmer, stirring constantly, 5 minutes or until cheese is melted.
- Garnish with popcorn.
Tips:
- Use a good quality beer. The flavor of the beer will come through in the soup, so it's important to use a beer that you enjoy drinking. A dark beer will give the soup a richer flavor, while a lighter beer will make it more refreshing.
- Don't boil the beer. Boiling the beer will drive off the alcohol and ruin the flavor. Instead, heat it gently until it just starts to simmer.
- Use a good quality cheese. The cheese is the other key ingredient in this soup, so it's important to use a cheese that you love. A sharp cheddar cheese will give the soup a bold flavor, while a milder cheese will make it more mellow.
- Don't overcook the soup. The soup should be heated through, but it's important not to overcook it. Overcooked soup will be thick and gloppy.
- Serve the soup with your favorite toppings. Some popular toppings for beer cheese soup include croutons, bacon, and green onions.
Conclusion:
Beer cheese soup is a delicious and easy-to-make soup that is perfect for a cold night. It's also a great way to use up leftover beer. With a few simple ingredients and a little bit of time, you can have a delicious bowl of beer cheese soup that will warm you up from the inside out.
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