Wisconsin Native's Beer Cheese Soup Recipe
The pride of the Midwest, this super soup combines beer and sharp Cheddar with milk (or cream), chicken broth, finely diced vegetables, mustard, Worcestershire sauce, hot pepper sauce, and Cayenne.
, that's some good soup. I've been on a quest to find a good beer cheese soup for the last few years, but unfortunately it's just not a common soup in restaurants. So I finally decided to make some. I was happy to find a good looking recipe that uses real cheese instead of Cheese-whiz (seriously, I can't believe some recipes use that ) or Velveeta (*hork*). The resulting consistency isn't as smooth as a recipe with "cheese product", but the very good taste of this recipe makes up for any less-than-smoothness. For beer I used 1 c. bitter, and 1 c. stout and wound up adding about 3 tsp total of hot pepper sauce for a nice little zing. This soup is very good with a nice heavy rye bread too. Kudos to the developer of this recipe, and thank you.
This is pretty good, but I think it's a touch bland, honestly. I'm not really sure what it needs. It just tastes like beer. Anyway, I halved the recipe and used Budweiser's American Ale, which my parents gave me. I probably wouldn't buy the stuff on my own, but it's alright. I used the exact same ingredients, but I changed the method to make it easier. Instead of using two different pans, I just sauteed the aromatics in the butter; then, when they were getting soft, I added the flour and mixed it into a paste with the veggies. I then added the liquids, brought the liquid up to a boil, then brought it back to a simmer to add the cheese. After the cheese was melted and incorporated, I let the pot simmer for about ten minutes just to make sure the veggies were soft. A lot easier than dirtying two pans!
Really tasty, couldn't stop eating it! We used budweiser beer and used half the recommended amount b/c other reviews thought it was too strong, but we couldn't taste the beer at all. We also subbed sour cream and chicken broth for the milk. Delicious! ** Just made this for the second time. So tasty! Made it with the amount of beer in the recipe but still didn't taste too much like 'beer' to me! *** Third times a charm! Still delicious!!!!!
Although I've tweaked this recipe somewhat, the original is good. I used Rickards Red beer and added Franks Red Hot sauce at the end to give it an extra kick
My husband and I thought this was very good. For texture reasons, we decided to puree the vegetables/beer/chicken broth mixture once the vegetables were tender (and we did it in a blender instead of a food processor so it would be smoother). Because my husband does not handle any form of heat (i.e. pepper, etc.) we did not add the peppersauce or cayenne). We appreciated that the texture of this soup was not like a velveeta-thick soup; it was brothy yet had a great cheddar flavor. Will definitely make regularly.
I've been a Wisconsinite most of my life (am originally from Minnesota) and while I don't proclaim to be a Beer Cheese Soup expert I do know what I like and I do know what tastes good. And this is some good soup! Given some of the reviews I had extra flour on hand in case it was too thin, and Velveeta in case it wasn't creamy enough. This needed neither. I wasn't crazy about the cooking method which I believe wasn't as good as it could have been. I didn't like the idea of boiling the vegetables rather than sweating them, and two different mixtures, a "beer mixture" and a "cheese mixture" was totally unnecessary. I sweated the vegetables in the butter for about 10 minutes, added the flour, then cooked that another couple of minutes. Stirred the half and half in gradually, added the beer, chicken broth, mustards and Worcestershire sauce, brought it to a boil and simmered for about 10 minutes, stirring fairly constantly, until creamy and thickened. I removed it from the heat, then stirred in the cheese a little
I made this soup exactly as the recipe called for. Vegetables added very nice texture. I used Guinness Extra Stout beer which gave it a great flavor with the sharpness of the cheese. Each bowl was topped with diced Canadian Bacon... I give this soup 5 STARS!!!!!