Cheddar And Colby Beer Cheese Soup Recipe Wisconsin Cheese Melt butter: in a large pot, melt butter over medium heat. cook vegetables: add finely chopped onion, carrots, and celery. cook for about 10 minutes, stirring occasionally, until vegetables are softened. add garlic: stir in minced garlic and cook for an additional 1 minute until fragrant. Add the chicken broth, beer, and cooking cream and stir. let it simmer for about 10 to 15 minutes. remove the bay leaves and add the mustard, spices, and worcestershire sauce. use a blender to blend the ingredients together. add the cheese while the soup is warm and stir until it melts.
юааwisconsinюаб юааcheeseюаб юааsoupюаб Recipe Land Oтащlakes Melt butter in a 4 quart saucepan or dutch oven over medium heat. add onion, celery, carrot, garlic and bay leaf; cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. reduce heat to medium low and sprinkle flour over vegetables; cook another 3 minutes, stirring occasionally. Cook for about a minute, stirring frequently. while stirring add the chicken broth, the cream and the beer. mix well and add the seasonings salt and pepper, mustard, worcestershire and cayenne red pepper flakes. let simmer for about 5 minutes and then remove from the stove. take out the bay leaf. Make a roux, then stir in the beer. cook until thick. stir in the broth and milk, then bring to a boil. reduce to a simmer and continue cooking until thickened. stir in dijon, worcestershire, dry mustard, and hot sauce and remove from heat. add the cheese slowly. Leave the bacon grease in the stockpot. add the butter and chopped vegetables and cook till tender. sprinkle in the flour and cook for 2 3 minutes. add the beer, then add the half n half; on low heat, add remaining seasonings and shredded cheddar cheese. cook on low until the cheese melts.
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