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Cookbook : Side Dishes : Wisconsin Beer Cheese Soup
by b7th )
3 Tblsp. butter
1 large onion, chopped
1 celery stalk, chopped
2 medium carrots, chopped (chopped small - not sliced)
3 Tblsp. all purpose flour
2 cups beef broth
2 medium potatoes; peeled and cubed
12 oz. bottle of dark beer
1 cup whipping cream
1/8 tsp. cayenne (red) pepper or to taste
3 cups shredded sharp Cheddar cheese
1/2 cup additional shredded cheese
Melt butter in a large pot.
Add onion, celery and carrots and cook until soft, about 5 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 puréed.
Return to pan; add cream, 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 additional shredded cheese and if you like, bacon bits.
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