WISCONSIN NATIVE'S BEER CHEESE SOUP
As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!
Provided by SAVVYHOSTESS
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g
WISCONSIN CHEESE SOUP
Make and share this Wisconsin Cheese Soup recipe from Food.com.
Provided by weekend cooker
Categories Chicken
Time 45m
Yield 4 1/2 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan melt butter.
- Add onion, carrots, and celery, cook until tender.
- Stir in flour, cook and stir 2-3 minutes or until bubbly.
- Stir in baking soda.
- Gradually stir in milk, and broth, bring to a boil, reduce heat and simmer, stirring until mixture thickens slightly, about 10-15 minutes.
- Add cheese, and red pepper, stirring until melted and well blended.
- Garnish with parsley.
WISCONSIN SAUSAGE SOUP
Looking for something different one day I came across this recipe. It's from a recipe book called "Cooking with Beer". Using a "Bock" beer will enhance the savory sausage flavor of this soup.
Provided by KGCOOK
Categories Cheese
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in medium saucepan over medium heat.
- Add onion, carrot, and garlic and saute unitl softened.
- Add flour, cook 5 minutes, stirring often.
- Add chicken broth, milk, beer, Worcestershire, salt, mustard, and bay leaf.
- Reduce heat to low and cook until soup has thickened, whisking often.
- Remove and discard bay leaf.
- Slowly whisk both cheeses into soups until combined and smooth.
- Cut sausage lengthwise into quarters, then slice into 1/2 inch pieces.
- Saute sausage in a small skillet over medium-high heat until heated through.
- Blot excess fat from sausage with paper towels.
- Add sausage to soup and stir.
- Serve hot with crackers or crusty bread.
CHEESE SOUP
Provided by Alton Brown
Time 1h5m
Yield about 1 1/2 quarts (about 4 servings)
Number Of Ingredients 15
Steps:
- Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
- Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
- Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
WISCONSIN CHEESE SOUP
I looked for this recipe for a long time. My husband and I used to enjoy this soup at hoss's resturant in Pennsylvania. I finally found the recipe and wanted to put it here for safe keeping.
Provided by seesko
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 767.4, Fat 54.8, SaturatedFat 34.3, Cholesterol 168.5, Sodium 1540.5, Carbohydrate 26.2, Fiber 2.1, Sugar 4.7, Protein 38.2
WISCONSIN POTATO CHEESE SOUP
This recipe was handed down to me by my mother. I was raised on a farm and these ingredients were readily available in our area. We have many potato farms nearby, and, of course, being "America's Dairyland," there's always plenty of cheese and milk for this great-tasting soup. -Darlene Alexander, Nekoosa, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, melt butter over medium-high heat. Saute celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender, about 12 minutes. , In batches, puree potato mixture in a blender or food processor. Return to saucepan. Stir in milk and seasonings. Add the cheese and heat only until melted. Garnish with croutons and parsley.
Nutrition Facts : Calories 239 calories, Fat 13g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 1029mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
WISCONSIN CHEESE CHOWDER
when summer ends my soup cravings appear. this is a nice quick week night version from quick & tasty recipes
Provided by chia2160
Categories Chowders
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- spray a dutch oven with cooking spray place over medium heat and add carrots, celery, scallions and saute until softened add potatoes and chicken broth bring to boil, cover and simmer for 25 minutes until potatoes are soft place flour in a bowl, add milk and blend with a whisk, add to pot season with salt, pepper, nutmeg add white wine cook for a minute to blend flavors.
- remove from heat, add cheeses stirring to melt.
Nutrition Facts : Calories 340, Fat 12.4, SaturatedFat 7.5, Cholesterol 38.6, Sodium 534.6, Carbohydrate 37, Fiber 4.3, Sugar 5.7, Protein 15.7
WISCONSIN BEER CHEESE SOUP
This soup uses a bottle of Michelob Amber Bock beer. Rich and creamy and perfect for those cold winter nights.
Provided by mary winecoff
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Open beer and let stand while dicing vegetables.
- Saute bacon until crisp. Drain and crumble.
- In large soup kettle, saute vegetables in two tablespoon of bacon grease until soft.
- Add chicken broth.
- Fill chicken can with beer and add to mixture.
- Bring to a boil, then reduce heat to low.
- Pour remaining beer into a small mixing bowl and whisk in flour.
- Gradually add to broth, stirring constantly, till thick.
- Add half and half, bacon and cheese.
- Heat until cheese melts.
- Stir in sugar.
- Add salt and pepper to taste.
WISCONSIN CHEDDAR CHEESE BEER SOUP
Found this recipe in the local newspaper. It is excellent and a little different than any other beer cheese soup recipe I have ever tried. The beer flavor is not overwhelming - It is just a good combination of flavors!
Provided by Chef Annie Z
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat bacon fat in large sauce or soup pan over medium heat.
- Add onion, shallots, garlic and chili powder. Saute two minutes or until soft.
- Add Parsley, cumin powder, beer and bring to a boil.
- Boil five minutes or until liquid has reduced by half.
- Add chicken broth and bring to a boil.
- In a separate sauce pan, melt butter and add flour. Cook while stirring for a few minutes. Gradually add some of the boiling soup mixture into the flour/butter mixture, stirring well before adding more. When you have mixed in enough of the soup mixture to make the the flour mixture a little runnier, add it all back into the big pot of soup.
- Lower heat and simmer, uncovered, about 40 minutes.
- Remove soup from the heat and blend with hand blender, or pour into blender by batches and blend until smooth.
- Add cheese and chilies. Season with salt and lime juice.
- Serve immediately.
CHEDDAR CHEESE SOUP
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the butter and oil in a kettle and saute the carrots and green bell peppers for 5 minutes. Sprinkle the flour and powdered milk over, and gradually add the stock. Make sure that the consistency is smooth, at which time add the sherry, cheese, milk, paprika, parsley, and salt and pepper. Cook, stirring, for 3 minutes.
More about "wisconsin cheese soup i food"
WISCONSIN CHEESE SOUP RECIPE | LAND O’LAKES
From landolakes.com
5/5 (1)Calories 530 per serving
- Place 1 cup chicken broth, carrot, onion and celery in 4-quart saucepan. Cook over medium-high heat 8-10 minutes or until onion is softened.
- Add 2 cups chicken broth, milk, cheese, and hot pepper sauce. Reduce heat to medium; cook 5-8 minutes or until cheese is melted.
- Place flour into bowl; stir in remaining chicken broth. Stir flour mixture into soup. Cook, stirring constantly, 1-2 minutes or until soup is slightly thickened.
10 BEST WISCONSIN CHEESE SOUP RECIPES - YUMMLY
From yummly.com
WISCONSIN CHEESE SOUP - RECIPE DETAILS - FATSECRET
From fatsecret.com
4/5 (21)Category SoupsServings 8Calories 388 per serving
- In a small saucepan over medium-high heat, combine celery, bell pepper and chicken broth. Bring to a boil. Cover, reduce heat and simmer for five minutes. Remove from heat and set aside.
- In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in pepper, salt and cream.
WISCONSIN BEER CHEESE SOUP - SMARTYPANTSKITCHEN
From smartypantskitchen.com
Ratings 20Category SoupCuisine American, InternationalTotal Time 30 mins
- Add butter, chopped onion, celery and carrots to stockpot; cook for 5-minutes or until semi-tender
- Add beer, 1 ½ cups of water, Worcestershire sauce, white pepper, garlic powder, Dijon mustard and cayenne pepper; simmer for 10-minutes
CHEESE SOUP IN HOMEMADE BREAD BOWLS - WARM AND TASTY ...
From commonsensehome.com
Reviews 28Category SoupCuisine AmericanTotal Time 20 mins
- In a large heavy bottomed kettle, melt butter or margarine. Add carrots, celery, onion, green pepper, mushrooms, and ham; cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown.
- Add broth cornstarch. Cook, stirring constantly, until quite thick. Add milk, paprika, cayenne, and mustard.
- Stir in cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added. Season to taste with salt and pepper. Serve piping hot, garnishing with shredded cheese, if desired.
15 WISCONSIN FOODS TO TRY BEFORE YOU DIE - SPOON UNIVERSITY
From spoonuniversity.com
Estimated Reading Time 6 minsPublished 2018-02-13
- Cheese Curds. Wisconsinites consider cheese curds to be one of our utmost delicacies. And no, when we're talking about cheese curds we're not talking about the squeaky cheese.
- Beer Brats. To make these, you submerge a bratwurst into boiling beer, adding a flavour that you just can't get anywhere else. This was such a classic summer meal in my childhood that I was shocked when beer brats weren't common everywhere else.
- Garlic Butter-Stuffed Chicken. This garlic butter-stuffed chicken, known more affectionately by my friends and family as "peeing chicken" for the buttery liquid that oozes out on the first cut, is one of the best dinners out there.
- Frozen Custard. Although the wonder that's known as frozen custard has started slowly spreading its way across the country, it has been the ultimate dessert in Wisconsin for as long as I can remember.
- Sprecher Root Beer. Having grown up with Sprecher Root Beer, I find all other root beer brands absolutely undrinkable. It's always amusing when my family goes out to eat and all seven of us order a Sprecher Root Beer.
- Cheese Plates. Wisconsin is known for its cheese for a reason. There's not just one type I can recommend, so get a cheese plate so you can try as many as absolutely possible.
- Kringles. The kringle, which is the Wisconsin state pastry, originated in Racine, Wisconsin in the late 1800s. It is now a beloved Wisconsin food item and often given for special occasions or simply as a thank you.
- Cornish Pasties. Although Cornish pasties may be very popular in England, there aren't many Americans who will enjoy this for dinner. Wisconsin is one of the few states where this differs, and we've mastered the craft over the years.
- Honey Bee and Vanilla Bean Pudding. This recipe was made by Jill Prescott to honor her home state, Wisconsin. It features Wisconsin's honey, which few people realize Wisconsin is known for.
- Beer Cheese Soup. If you're looking to try the most quintessentially Wisconsin food, this is it. Someone decided to take our state's love for cheese and our love for beer and to combine it into a single soup.
WISCONSIN VEGAN BEER CHEESE SOUP - HEALTHY MIDWESTERN GIRL
From healthymidwesterngirl.com
5/5 (4)Total Time 30 minsCategory SoupCalories 300 per serving
- Place onion, garlic, carrots and celery in a food processor, and pulse until finely diced. (I do 2 batches: first the onions and garlic, then the celery and carrots. Or, you can just dice by hand.)
- In a large pot or Dutch oven, saute the onion, garlic, celery and carrots with about a tablespoon of water on medium high heat until soft, about 5 minutes. Add water a little at a time if things begin to stick.
- Add the Dijon mustard and cayenne pepper and stir. Add the potatoes, and stir to heat for about a minute.
WISCONSIN CHEESE SOUP - IOWA FOOD & FAMILY PROJECT
From iowafoodandfamily.com
Estimated Reading Time 50 secs
WISCONSIN CHEESE SOUP RECIPE - FOOD.COM | RECIPE | CHEESE ...
From pinterest.com
5/5 (14)Total Time 45 minsServings 4.5
FAMOUS WISCONSIN CHEESE SOUP - RECIPE | COOKS.COM
From cooks.com
4.8/5 (7)
WISCONSIN CHEESE SOUP IS SO CHEESY AND IS FULL OF ...
From pinterest.com
Servings 4Estimated Reading Time 30 secs
WISCONSIN CHEESE SOUP RECIPE - COOK.ME RECIPES
From cook.me
Cuisine AmericanTotal Time 35 minsServings 4Calories 449 per serving
WISCONSIN CHEDDAR CHEESE SOUP RECIPE | SARGENTO® FOODS ...
From sargento.com
Servings 4Calories 465 per servingCategory Appetizers & Side Dishes
WISCONSIN CHEDDAR CHEESE SOUP RECIPE RECIPES ALL YOU …
From stevehacks.com
5/5 Total Time 45 minsServings 4Calories 427 per serving
WISCONSIN CHEESE SOUP I RECIPE | YUMMLY | RECIPE | CHEESE ...
From pinterest.com
4/5 (1)Total Time 35 minsServings 6
WISCONSIN BEER CHEESE SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
OUR CHEESIEST RECIPES FROM WISCONSIN - TASTE OF HOME
From tasteofhome.com
HOW TO MAKE WISCONSIN BEER CHEESE SOUP? – FOOD & DRINK
From smallscreennetwork.com
WISCONSIN CHEESE FOR FOOD SERVICE | WISCONSIN CHEESE
From wisconsincheese.com
CALORIES IN WISCONSIN CHEESE SOUP AND NUTRITION FACTS
From fatsecret.com
IFOOD.TV
From ifood.tv
RECIPE FOR WISCONSIN BEER CHEESE SOUP - THERESCIPES.INFO
From therecipes.info
PCRMC - WISCONSIN CHEESE SOUP - WISCONSIN CHEESE SOUP ...
From myfitnesspal.com
WISCONSIN BEER CHEESE SOUP NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
ABOUT WISCONSIN CHEESE SOUP | IFOOD.TV
From ifood.tv
WISCONSIN CHEESE SOUP NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
HOW TO MAKE WISCONSIN CHEDDAR CHEESE SOUP? – FOOD & DRINK
From smallscreennetwork.com
ALLRECIPES.COM - WISCONSIN CHEESE SOUP II CALORIES, CARBS ...
From frontend.myfitnesspal.com
WISCONSIN SOUP COMPANY
From wisconsinsoupcompany.com
60 SIDES FOR SOUP YOU'VE GOT TO TRY THIS WINTER I TASTE OF ...
35 COMFORTING CHEESE SOUPS | TASTE OF HOME
CULVER'S - WISCONSIN CHEESE SOUP CALORIES, CARBS ...
From androidconfig.myfitnesspal.com
WISCONSIN CHEESE SOUP NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
HEINZ CHEF FRANCISCO WISCONSIN CHEESE SOUP, 4 LB. TUB ...
From kraftheinz-foodservice.com
CROCK POT WISCONSIN CHEESE SOUP RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
WISCONSIN CHEESE SOUP NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
WISCONSIN CHEESE SOUP, BOWL NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love