Photo by John Ivanko
Our Beer-and-Cheese soup is perfect to serve as a snack during the Super Bowl or as a meal on a cold winter evening.
What do we eat in Wisconsin during that long winter chill or for Super Bowl snacks? We eat our cheese, beer and brats all at once—in the form of soup.
Our Wisconsin Cornucopia Beer and Cheese Soup recipe is a Wisconsin State Fair award winner for good reason: We use the best selection of local, fresh, seasonal and chemical-free ingredients we can find. It's perfect for a winter warm-up, even if you don't live in America's Dairyland.
Note that the base of this soup uses 2 cups of flour to keep it thick and hearty. We like things on the stick-to-your-ribs, heartier side. Add water as needed in the end to thin to your desired consistency.
Recipe: Cornucopia Beer-and-Cheese Soup
Yield: 12 servings
- 3/4 cup butter (1½ sticks)
- 1 cup chopped onions
- 3 cloves garlic, minced
- 1 cup broccoli florets, cut into small pieces
- 1 cup finely chopped carrots
- 2 cups flour
- 2 cups chicken stock
- 1 12-ouce bottle locally made beer (dark or light work fine)
- 3 tsp. Worcestershire sauce
- 4 cups milk
- 3 T. maple syrup
- 2 tsp. dry mustard
- 1/2 tsp. fennel seed
- 2 tsp. salt
- 1/8 tsp. pepper
- 4 pork or beef bratwursts, cooked and cut into small pieces
- 5 cups shredded cheddar cheese
In a large saucepan over medium heat, melt butter. Add onions and garlic. Sauté until onions are soft and translucent, about 5 minutes. Add broccoli and carrots; cook about 5 minutes. Slowly add flour, making sure vegetables are coated.
Stir in chicken stock. Bring to a boil over medium heat. Add beer, Worcestershire sauce and milk. Reduce heat to low and simmer 10 minutes. Then add maple syrup, mustard, fennel, salt, pepper and sausage.
Cook 5 minutes longer, then slowly add cheese by the handful, stirring constantly until cheese is melted and soup begins to bubble. If the soup seems too thick, add a bit more milk or water. Add salt to taste.
Savoring the good life,
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