Wisconsin Beer Cheese Soup
Ingredients
- 3 Tbsp butter
- 1 lg onion, chopped
- 1 celery stalk, chopped
- 2 md carrots, chopped
- 3 Tbsp all purpose flour
- 2 cups beef broth
- 2 md potatoes; peeled and cubed
- 12 ounces bottle of dark beer
- 1 cup whipping cream
- dash grated nutmeg to taste
- 1/8 tsp cayenne (red) pepper or to taste
- dash salt
- 3 cups shredded sharp Cheddar cheese
- 1/2 cup additional shredded cheese
Instructions
Yield: 6 servings. 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
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