WISCONSIN- STYLE BEER CHEESE SOUP
½ cup carrot, chopped
½ cup onion
1 whole bratwurst sausage, thinly sliced
2 Tbs olive oil
1½ cups any crisp pilsner style lager
1½ cups any fine German style lager, such as Marzen or Oktoberfest
2 cups chicken stock
1 tsp paprika
1 tsp ground thyme
1 Tbs worcestershire sauce
1 cup heavy whipping cream
2 Tbs butter
2 Tbs flour
1 cup shredded Wisconsin medium cheddar cheese
1. In large saucepan, sauté carrots, onion, celery, and sausage in oil in a saucepan until onions are translucent. Add beer, chicken stock, paprika, thyme and worcestershire sauce. Stir occasionally and bring to a boil. Turn the burner to low and add the cream.
2. Prepare Roux: Melt 2 T. butter in a small saucepan. Add about 2 T. flour to make a thick paste. Stir constantly over medium-heat until the mixture turns light brown and has a nut-like aroma.
3. Add roux to saucepan one teaspoon at a time stirring continuously, until the soup has the consistency of a chowder. Finally, add the cheese a little at a time, stirring until it is dissolved.
Recipe Source: Great Basin Brewing Company
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