Wisconsin- Style Beer Cheese Soup

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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.

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  • Amy R wrote:

    Step one says to saute celery but there is no celery listed in the ingredient list? How much celery is needed?

    • Lori Lange wrote:

      Sorry about that- same as the carrots and onion 1/2 cup.