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.
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,