Wisconsin Native's Beer Cheese Soup
Description
This beer cheese soup, the pride of the Midwest, is creamy, flavorful, and spicy with beer, sharp Cheddar, milk, mustard, and Worcestershire sauce.
Ingredients
•
4 slices thick-cut bacon
•
1 1/2 cups diced carrots
•
1 1/2 cups diced onion
•
1 1/2 cups diced celery
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2 cloves garlic, minced
•
1/2 teaspoon salt
•
1/4 teaspoon black pepper
•
1/8 teaspoon cayenne pepper
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1/3 cup butter
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1/3 cup flour
•
2 cups beer
•
3 cups chicken broth
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4 cups milk or half and half
•
1 tablespoon Dijon mustard
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2 teaspoons Worcestershire sauce
•
1 teaspoon dry mustard
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1 teaspoon hot pepper sauce
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6 cups shredded sharp Cheddar cheese
•
popped popcorn, for garnish
Directions
1
Gather all ingredients.
2
Heat bacon in a large Dutch oven over medium heat. Cook, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate, reserving drippings.
3
Add carrots, onion, and celery to drippings and increase heat to medium-high. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in garlic, salt, pepper, and cayenne; cook, stirring constantly, until fragrant, about 1 minute.
4
Add butter and cook, stirring constantly, until melted. Add flour and cook, stirring constantly, until lightly browned, about 2 minutes.
5
Stir in beer, and cook, stirring occasionally, until thickened, about 2 minutes.
6
Stir in broth and half-and-half; bring to a boil. Reduce heat to medium to maintain a simmer and cook, stirring occasionally, just until mixture lightly coats the back of a spoon, 12 to 15 minutes.
7
Stir in Dijon, Worcestershire, dry mustard, and hot sauce until fully incorporated. Remove from heat.
8
Add cheese, 1/2 cup at a time, stirring constantly until melted before adding more.
9
Serve hot, topped with popcorn and reserved bacon.