Wisconsin beer cheese soup
Yield: 6 Servings
Ingredients:
- 3 tb Butter
- 1 lg Onion chopped
- 1 Celery stalk chopped
- 2 md Carrots chopped
- 3 tb All purpose flour
- 2 c Beef broth
- 2 md Potatoes; peeled and cubed
- 12 oz Bottle of dark beer
- 1 c Whipping cream ds Grated nutmeg to taste
- 1/8 ts Cayenne (red) pepper Or to taste ds Salt to taste
- 3 c Shredded SHARP cheddar Cheese
- 1/2 c Additional shredded cheese
Instructions:
To garnish Melt butter in a large pot. Add onion celery and carrots; cook until soft about five minutes. Stir in flour; cook one minute stirring often. Stir in broth. Add potatoes and beer. Bring to a boil reduce heat cover and simmer twenty minutes or until potatoes are soft. Transfer vegetables to a food processor or blender. Process until pureed. Return to pan; add cream nutmeg cayenne and salt to taste. Reheat to a simmer. Add cheese 1/2 cup at a time and stir until melted. DO NOT BOIL. Serve hot garnish with addition shredded cheese Heartland Courtesy of Dale & Gail Shipp Columbia Md. From : Kaz Langridge
