Cook a bright cheese soup that bites the tongue yet produces a complex and smooth finish:​

 

Wisconsin Beer Cheese Soup

Makes 8 servings

Total Time 1 hour 15 minutes

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Ingredients

1 cup diced carrots

1 cup diced onions

1 cup diced celery

2 cloves garlic, minced

2 Tbsp. vegetable oil

1 tsp. hot pepper sauce

1/8 tsp. cayenne pepper

1/2 tsp. salt

1/4 tsp. black pepper

3 cups chicken broth

2 cups beer

2 cups milk

2 cups half and half

1/3 cup butter

1/3 cup flour

3 cups shredded aged Cheddar cheese

3 cups shredded mild Cheddar cheese

1 Tbsp. Dijon mustard

1 tsp. Worcestershire sauce

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Directions

In a large saucepan, add vegetable oil and stir together carrots, celery, onions, and garlic. After 2 minutes, add chicken broth and beer to vegetables, and cook vegetables until they are tender (10 to 15 minutes). Stir in cayenne pepper, hot pepper sauce, salt, and pepper. Remove from heat. If desired, smooth mixture with an immersion blender to remove texture of the vegetables.

Melt butter in a large pot over medium-high heat. Stir in flour and whisk the mixture until smooth. Continue to cook, stirring, until the flour is light brown (about 3 to 5 minutes). Stir in milk and half and half gradually, stirring constantly to prevent scorching until the sauce thickens. Remove from heat and gradually stir in cheese. Combine beer mixture and cheese mixture. Mix well. Add Dijon mustard and Worcestershire sauce.

​Enjoy!