Ingredients: 1 tablespoon Butter,1 Onion, Chopped,2 Carrots, Chopped,2 Celery Sticks, Chopped,2 cloves of Garlic, Minced,4 tablespoons of Flour,1 cup Wisconsin Beer,4 cups Broth (Veggie or Chicken),1/2 cup Half& Half,2 cups of Wisconsin Cheddar, Shredded,1 tablespoon Mustard,1 teaspoon Worcestershire,1/4 teaspoon Pepper,1/8 teaspoon Red Pepper Flakes,Salt to Taste
Instructions:
- Start out by melting up the butter on medium heat.
- Add in the onion, carrots, celery, and garlic. Cook it all for a good 3-4 minutes.
- Add the flour to the pan and stir it in well.
- Next up you'll add in the beer and the broth.
- Let the soup heat up to a gentle boil.
- Once your broth hits a gentle boil, turn the heat down to low and add in the the half & half and the cheese.
- Allow the cheese to melt completely and then add in the mustard, worcestershire, pepper, and red pepper flakes.
- 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.
- Add a bit of salt to taste and you're ready to enjoy a big ol' bowl of true Wisconsin love.
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