What’s Cooking in Gail’s Kitchen? The Chow Down: Wisconsin Beer Cheese Soup! Not only is this soup perfect for those chilly evenings ahead, but it is also more fun to eat simply because instead of saltine crackers, fresh popcorn is used. That’s right, you heard me…popcorn. It really doesn’t matter if you use the air-popped variety, microwave movie popcorn, or slightly sweet kettle-style popcorn. I know, right!?! More and more you may discover this quirky dish on a restaurant menu, even outside the state of Wisconsin. It actually dates back to when German immigrants came to America. Beer was readily available and often used in soup. Over time, more veggies, spices, and cheese were added turning supper time soup into the comfort meal it is today. If you’re up for an adventure, read on.
WISCONSIN BEER CHEESE SOUP
Ingredients:
2 tablespoons olive oil
1 1/2 cups carrots, chopped
1 yellow onion, diced
1 rib celery, chopped
2 cloves garlic, minced
1/4 cup butter
1/4 cup flour
1/8 teaspoon red pepper flakes
1/8 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1 teaspoon dry mustard
2 cups light cream or milk, warmed
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
10 ounces sharp cheddar, shredded
16 ounces beer
Popcorn for garnish
Instructions:
In a large skillet, warm olive oil. Add chopped carrots, diced onions, chopped celery, and minced garlic. Sauté until vegetables are tender, approximately 8-10 minutes. In a 4-quart pan, melt butter on low heat. Do not burn. Increase heat to medium-high and sprinkle in flour. Stir constantly while cooking. The flour mixture will turn a light brown. Add red pepper flakes, cayenne pepper, sea salt, black pepper, and dry mustard. Mix well. Gradually pour in warmed milk, stirring constantly to avoid lumps or scorching. It will thicken nicely. Add Dijon mustard and Worcestershire sauce. Sprinkle in shredded cheese, stirring constantly to melt the cheese. Slowly add beer and bring to a boil. Stir until foam disappears. Reduce heat to low setting. Add vegetable mixture to the cheese soup. Simmer 10 minutes. Serve with popcorn garnish.
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That sounds interesting! How about the beer flavor? I cannot stand beer!
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The lighter beer you use, the less you will notice. However, you can substitute it with chicken broth, you’ll just have to change the name to Wisconsin Beerless Cheese Soup! lol 😜
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Lol… true! It is a different soup then. But I am sure my older son would love the original much more 😄
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Another idea is nonalcoholic beer. 🍁🍂🌾
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But it still has that taste, I guess! Anyway, it sounds interesting and creative!
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I have been wanting to make a beer cheese soup for the longest time! Many of the micro-breweries in Oregon serve it with their micro-brews. Rogue Ale on the coast serves a stellar one. And it’s soup season! I’ll make it a point to make this soon, thanks Gail! (But I’ll add bacon instead of popcorn, lol!)
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Oh. My. Gosh! Why not bacon AND popcorn. Mmmm. 😜
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This soup looks stunning and must be so delicious, never tried a recipe where you use beer for a soup, have to remember this recipe.. 😀
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Thanks. I can certainly see why it is popular in pubs and microbreweries. 😜
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Fascinating recipe, Dear Strawberry. I had to reach for some double fat Brie to nibble on while reading. 😉
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I hope you had some wine with that. lol 🍷
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I would never dismay you on that front. Unless I go straight for the port lol!
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This looks amazing!
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There are so many soups that fall into the category of Comfort Food, in my opinion. 🍁🍂🌾
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