Wisconsin Cheddar Cheese Beer Soup

Recipe by Chef Annie Z
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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat bacon fat in large sauce or soup pan over medium heat.
  • Add onion, shallots, garlic and chili powder. Saute two minutes or until soft.
  • Add Parsley, cumin powder, beer and bring to a boil.
  • Boil five minutes or until liquid has reduced by half.
  • Add chicken broth and bring to a boil.
  • In a separate sauce pan, melt butter and add flour. Cook while stirring for a few minutes. Gradually add some of the boiling soup mixture into the flour/butter mixture, stirring well before adding more. When you have mixed in enough of the soup mixture to make the the flour mixture a little runnier, add it all back into the big pot of soup.
  • Lower heat and simmer, uncovered, about 40 minutes.
  • Remove soup from the heat and blend with hand blender, or pour into blender by batches and blend until smooth.
  • Add cheese and chilies. Season with salt and lime juice.
  • Serve immediately.
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