I am a former Wisconsin native, too, and really love a good beer cheese soup. This recipe was excellent. I was worried, however, that the carrots & celery would be undercooked and make the soup too chunky, so I boiled them until about three-quarters-soft. I also sauteed the onions in butter & olive oil along with some bacon until they were tender. Cooled all the veggies then put them in a food processor until they were "bits and pieces". (I had also added the hot pepper sauce, cayenne, Worcestershire, dry mustard, salt and pepper into the food processor.) I added the seasoned vegetable mixture to a saucepan along with the beer (Miller Lite, of course - it's either that or Leine's!) and reduced sodium chicken broth. Boiled that mixture up while working on the flour/butter/half & half. It seemed to be easier to make each of these components separately, and the soup turned out brilliantly. I let it simmer a lot longer, probably about 30 minutes, to thicken and let that delicious aroma permeate my kitchen. Delicious!
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I am a former Wisconsin native, too, and really love a good beer cheese soup. This recipe was...