Wisconsin Cheddar Cheese Beer Soup
"Found this recipe in the local newspaper. It is excellent and a little different than any other beer cheese soup recipe I have ever tried. The beer flavor is not overwhelming - It is just a good combination of flavors!"
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 tablespoon bacon fat
- 1⁄2 white onion, chopped
- 1 large shallot, chopped
- 1 garlic clove, chopped
- 1 teaspoon pure chile powder
- 1 tablespoon chopped parsley
- 1⁄2 teaspoon ground cumin
- 1⁄2 cup beer
- 4 cups chicken broth
- 2 tablespoons butter
- 2 tablespoons flour
- 2 small poblano chiles, roasted, peeled, seeded and diced
- 5 oz. shredded cheddar cheese
- salt
- 1⁄2 lime, juice of
directions
- Heat bacon fat in large sauce or soup pan over medium heat.
- Add onion, shallots, garlic and chili powder. Saute two minutes or until soft.
- Add Parsley, cumin powder, beer and bring to a boil.
- Boil five minutes or until liquid has reduced by half.
- Add chicken broth and bring to a boil.
- In a separate sauce pan, melt butter and add flour. Cook while stirring for a few minutes. Gradually add some of the boiling soup mixture into the flour/butter mixture, stirring well before adding more. When you have mixed in enough of the soup mixture to make the the flour mixture a little runnier, add it all back into the big pot of soup.
- Lower heat and simmer, uncovered, about 40 minutes.
- Remove soup from the heat and blend with hand blender, or pour into blender by batches and blend until smooth.
- Add cheese and chilies. Season with salt and lime juice.
- Serve immediately.
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Reviews
-
Excellent soup! Definately not the thick kind with the cream and calories, but exactly what we were looking for. My wife and I made this after several days of heavy Holiday meals and enjoyed it with french bread with roasted garlic butter. The flavors were perfect. Thank you for sharing a great variation of the thicker beer cheese soup without compromising flavor. -
The ingredients in this set me up for outstanding flavor. While the falvor was there the soup didn't have the thickness I was hoping for.
RECIPE SUBMITTED BY
I live in Southeastern Wisconsin and besides a busy family life with 3 kids (17, 13, 10) and all their activities, my husband and I own an Engineering company where we host many visitors for lunch on occasion. I love to try new recipes on my family and employees, with usually good results.
Pet peeve - picky eaters!!
