Wisconsin Beer Cheese Soup
Wisconsin beer cheese soup is full of flavor! Carrots, celery, and onion sauteed in butter and blended with ale, cheddar cheese, sriracha, cream, chicken broth, garlic, and dry mustard.
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Servings: Servings
Ingredients
- ½ cup Butter
- 1 Small Onion, finely diced
- 2 Medium-Sized Carrots, peeled & finely diced
- 1 Celery Stalk, finely diced
- ¼ cup All-Purpose Flour
- 2 tsp Dry Ground Mustard
- 1 tsp Garlic Powder
- 1 cup Light Ale Beer
- 6 cups Chicken Broth
- 2 tsp Sriracha Sauce
- 1 tsp Salt
- ½ tsp Black Pepper
- 3 cups Shredded Cheddar Cheese
- ½ cup Heavy Whipping Cream
Optional Thickener
- 2 tbsp Cornstarch
- ¼ cup Cold Water
Instructions
- Melt butter in a large pot over medium-high heat. Add carrots, onion, and celery. Cook until tender, about 4-5 minutes.
- Add flour and coat vegetables, cook an additional 4-5 minutes, stirring frequently. Add ground mustard, garlic, salt, pepper, beer and stir to make a paste. Slowly begin adding chicken broth while constantly stirring to blend well.
- Bring to a simmer for 25 minutes, stirring occasionally.
- Using an immersion blender or food processor, puree vegetables in the soup.
- Whisk in heavy whipping cream and cheddar cheese over medium-low heat until cheese is melted. If soup is not thickened, mix cornstarch and cold water in a small dish and whisk into boiling soup.
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Nutrition
Calories: 511 kcalCarbohydrates: 15 gProtein: 17 gFat: 42 gSaturated Fat: 25 gPolyunsaturated Fat: 13 gTrans Fat: 1 gCholesterol: 124 mgSodium: 1871 mgFiber: 1 gSugar: 3 g