Cheesy Beer Brat Soup Food

WISCONSIN BRATS AND BEER CHEDDAR CHOWDER

Steps:

• 1. In a large saucepan, melt the butter over medium heat. Add onion, carrot and shallots. Reduce heat to medium low. Cook, stirring frequently, about 10-15 minutes or until the onion is very soft and golden.
• 2. In a large screw top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk (or cream) and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually, stir in the cheese; reduce heat to low. Cook stirring frequently until cheese melts, but do not boil!
• 3. Stir in the bratwurst and beer. Stir until just heated through. Serve. Garnish with freshly chopped chives or green onion tops and a sprinkle of shredded cheddar as garnish. Serve with warm rye bread, garlic bread or any crusty bread. Also wonderful served in bread bowls.

CHEESY BRAT STEW FOR THE SLOW COOKER

Steps:

• Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.

CHEDDAR-BRATWURST SOUP

Steps:

• 1. Grill brats over hot coals until done or bake in a 350 degree oven for 30 minutes. Slice into bite-size pieces and set aside.
• 2. Meanwhile, in a Dutch oven or large pot, melt the butter over medium heat. Add onions, potatoes and carrots. Saute over for 10-15 minutes or until onions start to caramelize.
• 3. Pour chicken broth into pot. Bring just to a boil. Reduce heat, cover and simmer for 25 minutes or until potatoes and carrots are just cooked.
• 4. Pour half & half into an air tight container. Add flour. Seal and shake until thoroughly blended. Pour into broth. Stir gently until heated through and starting to thicken. Gradually, stir in the cheddar cheese; reduce heat to low. Cook stirring frequently until cheese melts completely. Add the bratwurst to the pot. Remove from heat.
• 5. Ladle into soup bowls and top with chopped fresh parsley, green onion, oyster crackers and/or more shredded cheddar if desired.

CHEESY BEER BRAT SOUP

Steps:

• I know the "Recipe Desription" is long, but please read my notes on the beer and brats. It makes a tremendous difference in the finished product.
• Heat olive oil in soup pot over medium heat.
• add onion, clerey and carrots and cook about 15 minutes or until tender, stirring occasionaly.
• stir in flour and cook for a minute.
• Add potatoes, stock and beer and boil 10-15 minutes or until potatoes are tender.
• Add mustard powder, garlic and black and cayenne peppers.
• Combine milk and worcestershire in small bowl and stir into soup.
• Remove soup from heat and add cheese, stirring until melted and smooth.
• Remove two cups of mixutre, puree in blender or food processor, and return to soup.
• Return soup to low heat and add bratwurst, cooking until heated through, approximately 5-7 minutes.
• Serve with warm, crusty bread, maybe with some softened garlic butter, and, of course, a glass of the beer you used in preparation.
• Send me a note and let me know what you thought!

BEER & BRAT CHEDDAR SOUP

Steps:

• In a large pot, melt butter and sauté onions, carrots, mushrooms, and bratwurst pieces until the sausage is cooked.
• Add the beer and simmer for about 5 minutes. The beer will foam up but don't worry it will go away.
• Take the pot off the heat, add the flour, and stir. This is your roux and it will make a paste mixture.
• Put pot back on the low heat and add the broth and water. I add broth ½ cup at a time so the flour paste is incorporated in the liquid. Keep adding broth and water until you are out.
• Let the soup simmer for about 2 hours on low heat. Stir occasionally to make sure nothing is burning on the bottom.
• Add 1 cup of milk or cream and all the cheeses. Stir to melt all the cheese. Serve and enjoy

BEST-EVER BEER CHEESE SOUP

Steps:

• In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
• Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
• Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
• Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
• Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

BEER CHEESE BRAT SOUP

Steps:

• In a large pot, cook sausage over medium-high heat until cooked through and brown, about 10-15 minutes.
• Remove the sausage with a slotted spoon and place in a medium bowl. Make sure to leave all the sausage dripping goodness in the large pot.
• Reduce heat to medium/medium-low. Melt the butter in the pan.
• Then, add the carrots, celery and onion and cook for 10-15 minutes, until soft and translucent.
• Then, add the garlic and stir while it cooks for another 1-2 minutes.
• Whisk in the flour, stirring until it gets thick and light brown in color, about 2 minutes.
• Add in the ground mustard, cayenne pepper, dijon mustard and beer. Give it a good stir to make sure everything combines.
• Bring to a boil and then allow to simmer for 15 minutes.
• This next part is optional. Take an immersion blender (or place soup in the food processor) and pulse until the vegetables are ground fine. I did part of my soup like this because I like it chunky, but you could puree the entire soup or you don't have to do this at all! It's preference.
• Now, add the cheese, milk and cream to the soup and stir to combine.
• Then add the brats back into the soup.
• Let simmer for 20 minutes so the flavors can meld, giving it a quick stir every once in awhile.

CHEESY BRATWURST AND BEER SOUP

Steps:

• Saute onion, celery, and carrot in olive oil in a large pot for 15 miutes, stirring occasionally.
• Sprinkle the flour over the veggies and let cook for a minute.
• Add the potatoes, stock, and beer and bring to a boil.
• Cook 15 minutes or so, until potatoes become tender.
• Add the spices and seasonings, milk and Worcestershire sauce.
• Remove from heat and stir in the cheese until it is melted.
• Ladle out about 2 cups of the veggies from the soup and puree them, and then pour them back inches.
• Turn the heat back on to low.
• Stir in the bratwurst and allow it to warm through.

CHEESY BRATWURST SOUP

Steps:

• Add bratwurst to a large stockpot on medium-high heat and cook, breaking into large chunks until well browned, about 6-8 minutes.
• Remove sausage and add in the onions, carrots, and celery.
• Reduce heat to medium and cook for 6-8 minutes, stirring occasionally until translucent.
• Add in the black pepper and flour, whisking well until no longer raw.
• Whisk in the whole milk and chicken broth slowly and cook until thickened and creamy, about 8-10 minutes.
• Add in cooked bratwurst and cheddar cheese, whisking well until creamy and melted.
• Top with jalapeno slices if desired. For more muted spice add the jalapenos in with the milk.

WISCONSIN NATIVE'S BEER CHEESE SOUP

Steps:

• In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
• Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
• Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

BRATS AND BEER CHEDDAR CHOWDER

Steps:

• In a large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden.
• In a large screw-top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk, caraway seeds and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil. Stir in the bratwurst and beer. Cook, stirring frequently, until heated through. If you like, serve with rye bread. Makes 4 to 6 main-dish servings (7 cups).

BRATWURST SOUP

Steps:

• In a large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes.
• In a medium bowl, combine broth and flour and whisk until smooth. Stir into the onion mixture. Add the milk, caraway seeds and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens.
• Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil.
• Stir in the bratwurst and beer. Cook, stirring frequently, until heated through.

BRAT & BEER CHEESE SOUP

Steps:

• In a Dutch oven over medium heat, melt the butter. Stir in the onion, carrot, and shallots. Reduce the heat to medium low and saute them until soft & tender- roughly 8-10 minutes.
• Add the broth & flour to a large mixing bowl. Whisk until combined and no lumps remain. Pour this mixture into the Dutch oven, and stir to combine with the veggies.
• To the pot add the seeds, half & half, salt, and pepper. Stir.
• Raise the heat back to medium, and let the mixture simmer (stirring often) until thickened- about 5 minutes.
• Reduce the heat to low, and stir in the cheese. Continue stirring until the cheese has melted and the soup's smooth, and do not let the mixture boil.
• Slowly pour in the beer. Slowly, to reduce foaming, and stir the whole time you're pouring it in. Once the beer's incorporated, add the sausage.
• Ladle into soup bowls and serve warm with rye bread.

SLOW COOKER CHEDDAR ALE AND BRATWURST SOUP

Steps:

• To your slow cooker add chopped onion, minced garlic, carrots and optional potatoes. If using potatoes, peel and slice into 1 inch cubes. Sprinkle with seasonings and shredded cheese. Pour in chicken broth and beer. Cover and begin cooking for 4 hours on high, or 8 on low.
• Meanwhile, in a skillet over medium high heat melt butter. Add whole bratwurst, searing on each side. Remove, slicing into 1/2 inch pieces. Return to skillet to sear on each side. Remove and slice each piece in half. Carefully add to slow cooker. Cover and continue cooking.
• In your last 30 minutes of cooking, remove 1/2 cup liquid to a large bowl. To it add flour and heavy cream. Stir well. Return to slow cooker giving a good stir and replacing cover to finish cooking.
• Serve hot.
• May be stored chilled for up to several days.

CROCK-POT CHEESE, BEER & BRATWURST SOUP RECIPE

Steps:

• In a 6 quart or larger slow cooker, add the bratwurst, chicken broth, beer, carrots, garlic, onion and mustard and stir to combine.
• Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours or until the onions and carrots are cooked through.
• Remove lid and add the American processed cheese, stir and recover the slow cooker and cook for 1 additional hour.
• Stir in shredded cheddar cheese.
• Ladle hot soup into bowls and garnish with sliced green onions if desired.

GRILLED BRATWURST, BEER, AND CHEDDAR SOUP RECIPE

Steps:

• Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
• Arrange bratwurst in a 10-inch square disposable aluminum pan and pour in beer. Place tray on hot side of grill and cook until simmering, about 4 minutes. Slide to cooler side of grill. Cover grill with vents over the bratwurst. Cook with all vents open until sausages register 140 to 145°F on an instant-read thermometer, about 20 minutes, turning once halfway through cooking.
• Remove grill lid. Using tongs, remove bratwurst and place directly on cooking grates over hot side of grill. Cook, turning occasionally, until well browned and crisp, about 3 minutes total. Remove brats and beer pan from the grill. Chop brats into small pieces. Return meat to beer and reserve.
• In a large stockpot, melt butter and olive oil over medium heat. Add onion and celery and cook, stirring, until starting to soften, about 4 minutes. Add bacon and continue to cook until browned. Stir in garlic and cook, stirring occasionally, for 3 minutes.
• Stir in potatoes, roasted peppers, cayenne, dry mustard, Dijon mustard, Worcestershire sauce, and hot sauce. Raise heat to medium-high. Add reserved brat and beer mixture, along with chicken stock, heavy cream, and 1 cup of milk. In a small bowl, whisk remaining 1/2 cup of milk with flour, making sure there are no lumps. Add to soup and bring to a boil.
• Add cheeses, season with salt and pepper, and stir to combine. Reduce heat and simmer, stirring occasionally, until soup is thickened and potatoes are pierced easily with a fork, about 15 to 20 minutes. Serve.