Wisconsin Beer-Cheese Soup
Source of Recipe
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List of Ingredients
Wisconsin Beer-Cheese Soup
From Pandl's Whitefish Bay Inn
in Wisconsin
3 quarts water
2 tablespoons chicken base
1/2 teaspoon white pepper
2 dashes hot pepper sauce
1/2 teaspoon onion salt
1/2 teaspoon seasoned salt
1/2 teaspoon celery salt
1 tablespoon plus 1/2 cup (1 stick) butter (divided)
3/4 cup finely diced onion
1/2 cup flour
3 cups whipped process Swiss cheese spread, room temperature
10 ounces beer
1 1/2 pounds mild or spicy links of pork sausage, cut and cooked (optional)
In heavy-bottomed kettle, bring water, base and spices to boil. Reduce heat and simmer.
In small skillet, melt 1 tablespoon butter and saute onions. Set aside.
In thick-bottomed pan over medium heat, melt remaining 1/2 cup butter. Add flour and whisk to make a roux. Cook, stirring frequently 3 to 5 minutes or until well blended but not browned.
Add roux to simmering stock and blend until smooth.
Add reserved onions, cheese, beer and sausage. Simmer 10 minutes and serve. Makes about 12 servings.
Recipe
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