Wisconsin Cheddar Beer Soup

"In Wisconsin, they'll cook just about anything with beer. Soups of cheddar and beer have taken off nationally, in brew pubs and among home cooks." From Prairie Home Cooking

• 2 tablespoons unsalted butter
• 1/4 cup chopped yellow onion
• 1/2 cup thin-sliced celery
• 2 tablespoons all-purpose flour
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dry mustard
• 1 cup milk
• 1 1/2 cups full-bodied beer
• 2 to 3 cups shredded cheddar cheese
• 1 tablespoon paprika

METHOD

Melt the butter in a stock-pot or large saucepan over medium heat. Add the onion and celery, and sauté them until they have softened, 6 to 8 minutes. Stir in the flour and cook, stirring constantly, for 2 minutes more. Add the cayenne and mustard, and stir to blend.

Whisk in the milk and beer. Whisking constantly, bring the soup to a boil over medium-high heat. Reduce the heat and simmer, uncovered, until the soup is thick, about 15 minutes. Remove the soup from the heat. Add the cheddar and paprika, and stir them through the soup until the cheese has melted. Serve hot.

Serves: 4

Reprinted with permission from Prairie Home Cooking, © 1999 Judith M. Fertig, published by The Harvard Common Press

back to book review

 

top of page