Wisconsin Cheese and Beer Soup
4 SERVINGS
Ingredients:
1/2 cup Unsalted butter
1/2 cup Onion, 1/4 inch (.6 cm) dice
1/4 cup Celery, 1/4 inch (.6 cm) dice
1/4 cup Red bell pepper, 1/4 inch (.6 cm) dice
1/2 cup All-purpose flour
1 teaspoon Dry mustard
1/8 teaspoon Paprika
1/2 teaspoon Ground thyme
2 tablespoons Worcestershire sauce
1 1/2cups Beer
2 cups Chicken stock
2 cups Milk
1 1/3 cups Kielbasa sausage, 1/4 inch (.6 cm) dice
To taste Salt and white pepper
2 cups Wisconsin sharp Cheddar cheese, grated
1/2 cup Green onions, thinly sliced
Method:
Heat the butter over medium heat; add the onion, celery, and red bell pepper, and cook 4 minutes or until the onion is translucent.
Add the flour; whisk in to make a roux. Add the seasonings and cook 3 minutes.
Add the beer and stock; stir vigorously to dissolve the roux, then simmer for 30 minutes.
Heat the milk separately and add to the soup.
Sauté and render the fat out of the sausage. Remove, drain on paper towels, then add sausage to the soup. Simmer for an additional 5 minutes.
Remove from the heat and stir in the grated cheese until smooth.
Season with salt and pepper.
Garnish with the green onions when serving.
Chef Tips:
When adding cheese to hot liquid, make sure the liquid is between 140°F (60°C) and 185°F (85°C). If the temperature of the liquid is too hot, the cheese will not melt, but curdle.Wisconsin cheese and beer soup is traditionally served with a warm soft pretzel.
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