Wisconsin Beer Cheese Soup
Ready in 45 minutes, for 4 servings
INGREDIENTS:
- butter
1) Start out by melting up the butter on medium heat.
INGREDIENTS:
- carrot
- celery
- garlic
- onion
2) Add in the onion, carrots, celery, and garlic. Cook it all for a good 3-4 minutes.
INGREDIENTS:
- all purpose flour
EQUIPMENT:
- frying pan
3) Add the flour to the pan and stir it in well.
INGREDIENTS:
- broth
- beer
4) Next up you'll add in the beer and the broth.
INGREDIENTS:
- soup
5) Let the soup heat up to a gentle boil.
INGREDIENTS:
- half and half
- cheese
- broth
6) Once your broth hits a gentle boil, turn the heat down to low and add in the the half & half and the cheese.
INGREDIENTS:
- red pepper flakes
- worcestershire sauce
- mustard
- cheese
- pepper
7) Allow the cheese to melt completely and then add in the mustard, worcestershire, pepper, and red pepper flakes.
INGREDIENTS:
- soup
EQUIPMENT:
- immersion blender
- blender
8) 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.
INGREDIENTS:
- salt
EQUIPMENT:
- bowl
9) Add a bit of salt to taste and you're ready to enjoy a big ol' bowl of true Wisconsin love.