Name: Wisconsin Native's Beer Cheese Soup
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Diced carrots - 1 ½ cups; Diced onion - 1 ½ cups; Diced celery - 1 ½ cups; Garlic, minced - 2 cloves; Hot pepper sauce - 1 teaspoon; Salt - ½ teaspoon; Black pepper - ¼ teaspoon; Cayenne pepper - ⅛ teaspoon; Chicken broth - 3 cups; Beer - 2 cups; Butter - ⅓ cup; Flour - ⅓ cup; Milk or half and half - 4 cups; Shredded sharp Cheddar cheese - 6 cups; Dijon mustard - 1 tablespoon; Worcestershire sauce - 2 teaspoons; Dry mustard - 1 teaspoon; Popped popcorn, for garnish -

Ingredients for - Wisconsin Native's Beer Cheese Soup

1. Diced carrots 1 ½ cups

2. Diced onion 1 ½ cups

3. Diced celery 1 ½ cups

4. Garlic, minced 2 cloves

5. Hot pepper sauce 1 teaspoon

6. Salt ½ teaspoon

7. Black pepper ¼ teaspoon

8. Cayenne pepper ⅛ teaspoon

9. Chicken broth 3 cups

10. Beer 2 cups

11. Butter ⅓ cup

12. Flour ⅓ cup

13. Milk or half and half 4 cups

14. Shredded sharp Cheddar cheese 6 cups

15. Dijon mustard 1 tablespoon

16. Worcestershire sauce 2 teaspoons

17. Dry mustard 1 teaspoon

18. Popped popcorn, for garnish

How to cook deliciously - Wisconsin Native's Beer Cheese Soup

1 . Stage

Place carrots, onion, celery, and garlic in a large saucepan over medium heat. Stir in hot pepper sauce, salt, black pepper, and cayenne pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes.

2 . Stage

Meanwhile, melt butter in a large soup pot over medium-high heat. Stir flour into melted butter with a wire whisk; cook and stir until flour is light brown, 3 to 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat and gradually stir in cheese. Cover to keep warm.

3 . Stage

Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Bring to a simmer and cook for 10 minutes. Serve topped with popcorn.