Chef Pachuco's Bad-Ass Wisconsin Beer Cheese Soup
- Ready In:
- 2 cups carrots, diced
- 2 cups onions, diced
- 2 cups celery, diced
- 2 cups potatoes, diced
- 3 garlic cloves, minced
- 1 1⁄2 teaspoons hot sauce (I use Frank's Red Hot)
- 1⁄4 teaspoon cayenne pepper
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon black pepper
- 4 1⁄2 cups chicken broth
- 3 cups dark beer (I use Negra Modelo)
- 1⁄2 cup butter
- 1⁄2 cup flour
- 6 cups half-and-half
- 9 cups sharp cheddar cheese, shredded
- 1 3⁄4 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce (I use A-1 Steak Sauce, but it won't let me type it that way)
- 1 1⁄2 teaspoons dried mustard
- In a large saucepan over medium heat, stir together carrots, potatoes, 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.
- Top with more shredded cheese for plating purposes and additional flavor.
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This was a really great soup! I was proud to bring it to a recent soup party and it was my first attempt at beer cheese soup so I was relieved that it turned out so well. I made the mistake of not tasting it again once more before bringing it and wished that I had so that I could have added a tiny bit more salt, but it was still great. I ate some today (the next day) and it was even better (as soup often is) so you could easily make it and serve it the next day because it reheated beautifully.
RECIPE SUBMITTED BY
I have been cooking all of my life. There are three restaurants in my family. I have traveled to many parts of Mexico to attain different recipes and combinations of flavors to assemble one of the best menus. I believe in using tradition as a good base for new ideas which translate to specialty Mexican dishes with a new twist. I cook using a lot of alcoholic beverages; some wine, and some beer. I only cook with those which I would actually drink myself, because, it gets hot in a kithcen sometimes, and that way you have a refreshing beverage available to you. LOL!