Wisconsin- Style Beer Cheese Soup
Yield: 4 servings
Prep Time: 35 min
Cook Time: 25 min
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1 whole bratwurst sausage, thinly sliced
2 tablespoons olive oil
1 1/2 cups any crisp pilsner style lager
1 1/2 cups any fine German style lager, such as Marzen or Oktoberfest
2 cups chicken stock or broth
1 teaspoon paprika
1 teaspoon ground thyme
1 Tablespoon worcestershire sauce
1 cup heavy whipping cream
2 Tablespoons butter
2 Tablespoon 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 butter in a small saucepan. Add about 2 tablespoons 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