Kaileen Wood. Soup. January 14th , 2021.
Beer cheese soup and soft pretzels is gonna change your dinner game this month. I would suggest one of the following if you`re hoping to enjoy both pretzels and beer cheese soup, but you happen to. Stir beer mixture into cheese mixture. Stir in dijon mustard, worcestershire sauce, and dry mustard. I`m also a wisconsin native and have had my share of beer cheese soup around this fair state. Beer cheese soup wisconsin style. Hearty veggie roux base with tangy flavors and a rich malty creaminess. Beer cheese soup, easy beer cheese soup. It has a few simple ingredients.
It`s perfect for dunking and dipping freshly baked pretzels and crusty. Wisconsin beer cheese soup is a favorite in pubs and fine restaurants alike. Learn how to make not surprisingly, as do many of the people here in wisconsin, beer cheese soup has its roots in. See more ideas about beer cheese soups, cheese soup, beer cheese. This creamy cheese soup is made with light beer, cream, and worcestershire sauce in a chicken broth base. Its a really good soup. Bring to a boil, stirring regularly. Add cheeze whiz, after warming in hot water or in microwave. Reduce heat a bit and stir in beer.
Beer Cheese Soup
This Simple Beer Cheese Soup Recipe Can Be Made With A Variety Of Cheeses And Any Kind Of Beer From Guinness To Bud Light! Caramelized Onions In The Broth Add Great Depth Of Flavor, Along With Crispy Bacon And Green Onions To Garnish!.
- 6 slices bacon
- 2 Tablespoons salted butter
- 1 large sweet onion (can sub yellow)
- 3 cloves garlic (minced)
- ¼ cup flour
- 12 oz. beer (see notes)
- 2 cups chicken broth
- 2 cups half and half (or heavy cream)
- 1 teaspoon mustard powder
- 1/8 teaspoon cayenne pepper (just a pinch)
- 1 sprig fresh thyme (can sub 1 tsp dry thyme)
- 1 bay leaf
- 3 cups shredded cheddar cheese (see notes)
- 2 Green onions (diced)
- Shred the cheese from a block, measure out the half and half. Let them sit out at room temperature.
- Cut the bacon into 1-inch squares with kitchen shears. Cook in a large pot over medium-low heat, rotating occasionally. Remove and set aside once crisp. Leave 2 Tablespoons of drippings in the pot and add 2 Tablespoons of butter.
- Slice the onion into squares about ¾ of an inch thick, thicker than you normally would for soup. We’re going to caramelize them down and they’ll shrink down in size. If they’re diced too small they will burn.
- Heat the onions in the pot over medium low heat. Use a silicone spatula to stir occasionally and ‘clean’ the bottom of the pot. Add a small splash of olive oil if needed. Continue cooking the onions for about 25 minutes, allowing them to foam and reach a deep golden-brown color. This adds a ton of flavor to the soup.
- Add the garlic and cook for 1 more minute.
- Add the flour and toss to coat. Cook for 1 full minute, until you can no longer smell flour.
- Add the beer. Bring to a boil, reduce to a simmer and let it bubble gently and reduce for 15 minutes. Stir occasionally.
- Add the chicken broth and use a silicone spatula to clean the bottom of the pot again.
- Add the half and half, mustard powder, cayenne, thyme, and bay leaf. Bring to a boil, reduce to a simmer.
- Let the soup simmer until ready to serve, (at least 10-15 minutes). Remove the bay leaf and thyme stem. *I like to use an immersion blender to blend the onions completely into the broth so that it’s extra smooth. (See notes for product link.)
- Remove from the heat and let it come down in temperature for a minute. Gradually sprinkle in the cheese and stir to combine (if the soup is too hot the dairy will separate and the soup will be grainy).
- Garnish with bacon and green onions and serve with crusty bread or my cheesy garlic bread.
This beer cheese soup will remind you of a cold and snowy winter day in front of a fireplace. So bring on the cold weather and enjoy this delightful silky and creamy beer cheese soup. Beer cheese soup is iconic in wisconsin. You`ll find it on pub menus all around the state. I suppose the german immigrants who settled here figured, i`ve got beer. Living in the midwest, we frequently find beer cheese soup on a restaurant menu. Of course i had to recreate this recipe into an instant pot beer cheese soup version. Or maybe this soup will.
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