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Wisconsin Beer Cheese Soup
Description:
WISCONSIN BEER CHEESE SOUP Method:Use only ripe fruit 1. In a large pot, sauté the onion and garlic in the butter for 7 minutes 2. Add the flour to the pot to form a roux and cook for 5 minutes 3. Add the beer to the pot and cook for 10 minutes 4. Ad Ingredients: Portion Size Yield: 6 gallons Ingredients 1.5 gallon conversion 12 bottles Miller Genuine Draft Beer 3 bottles 2 gallon Chicken stock 1/2 gallon 2 gallon Heavy cream 1/2 gallon 2 lb. Yellow onion, diced 1/2 lb. (one large onion) 1 lb. Celery, chopped 1/4 lb. 1 lb. Carrot, chopped 1/4 lb. 1 oz. Paprika 1/4 oz. 2 oz. Garlic, minced 1/2 oz. 1 lb. Butter 1/4 lb. 8 lb. Cheddar-jack blend cheese 2 lb. 1 lb. Flour 1/4 lb. 2 tbsp. Red pepper flakes 1/2 tbsp. 4 tbsp. Kosher salt 1 tbsp. Directions: 1. In a large pot, sauté the onion and garlic in the butter for 7 minutes 2. Add the flour to the pot to form a roux and cook for 5 minutes 3. Add the beer to the pot and cook for 10 minutes 4. Add the stock and the cream and bring to a boil 5. Simmer for 30 minutes 6. Add the cheese in stages off the heat using a hand mixer 7. Season to taste 8. Cover, label and date  Recipe Summary: Prep Time: 30 minute Cook Time: 1 hour total Comments: Other recipes by Terrace Inn & Restaurant: Au Gratin Potatoes | |
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