(no subject)
Only in Wisconsin would they develop a soup consisting of our two favorite food groups: Beer and Cheese.
Wisconsin Beer Cheese Soup
12 ounces beer (nothing too dark, Miller Lite works pretty good)
8 slices bacon (about 1/2 pound)
1/2 cup diced onion
1/2 cup finely chopped carrot
1/2 cup minced celery
1/4 cup minced sweet red pepper
1 10-1/2 ounce can condensed chicken broth
1/4 cup flour
1 cup Half and Half Coffee Creamer
3 cups shredded sharp (medium is OK) cheddar cheese
1 tablespoon sugar
salt and pepper to taste
Open beer and let stand while dicing vegetables.
Sauté bacon until crisp. Drain and crumble.
In large soup kettle, sauté vegetables in two tablespoons of bacon grease until soft. Add chicken broth. Fill chicken can with beer and add to mixture. Bring to a boil, then reduce heat to low.
Pour remaining beer into a small mixing bowl and whisk in flour. Gradually add to broth, stirring constantly, till thick. Add half and half, bacon and cheese. Heat until cheese melts. Stir in sugar. Add salt and pepper to taste.
Yield: 4 servings
And as a personal preference note, I also feel I should chime in with the fact that it goes insanely well with some kind of bread to dip into it, or even corn chips if you're in the mood for a nachos kind of thing. Even better if you can actually get it *in* a bread bowl, like Cristin and I did waaaaay back in the late 90s when we went to the Renaissance fair in Minnesota.
It was the Soup of the Day here on campus, and I was just amused by the pure PROUD TO BE A PRODUCT OF WISCONSIN! statement it makes. I love my state.
Wisconsin Beer Cheese Soup
12 ounces beer (nothing too dark, Miller Lite works pretty good)
8 slices bacon (about 1/2 pound)
1/2 cup diced onion
1/2 cup finely chopped carrot
1/2 cup minced celery
1/4 cup minced sweet red pepper
1 10-1/2 ounce can condensed chicken broth
1/4 cup flour
1 cup Half and Half Coffee Creamer
3 cups shredded sharp (medium is OK) cheddar cheese
1 tablespoon sugar
salt and pepper to taste
Open beer and let stand while dicing vegetables.
Sauté bacon until crisp. Drain and crumble.
In large soup kettle, sauté vegetables in two tablespoons of bacon grease until soft. Add chicken broth. Fill chicken can with beer and add to mixture. Bring to a boil, then reduce heat to low.
Pour remaining beer into a small mixing bowl and whisk in flour. Gradually add to broth, stirring constantly, till thick. Add half and half, bacon and cheese. Heat until cheese melts. Stir in sugar. Add salt and pepper to taste.
Yield: 4 servings
And as a personal preference note, I also feel I should chime in with the fact that it goes insanely well with some kind of bread to dip into it, or even corn chips if you're in the mood for a nachos kind of thing. Even better if you can actually get it *in* a bread bowl, like Cristin and I did waaaaay back in the late 90s when we went to the Renaissance fair in Minnesota.
It was the Soup of the Day here on campus, and I was just amused by the pure PROUD TO BE A PRODUCT OF WISCONSIN! statement it makes. I love my state.