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Wisconsin Beer Cheese Soup
If Wisconsin has a state food, it's must be cheese. Many times I have made the short trip up to the Mars Cheese Castle in Kenosha to pick up some cheese for this project. If you miss the Midwest, just have some of this soup during a Green Bay game and you'll feel better.

12 ounces beer (nothing too dark, Miller Lite works pretty good)
8 slices bacon (about 1/2 pound)
1/2 cup diced onion
1/2 cup finely chopped carrot
1/2 cup minced celery
1/4 cup minced sweet red pepper
1 10-1/2 ounce can condensed chicken broth
1/4 cup flour
1 cup Half and Half Coffee Creamer
3 cups shredded sharp (medium is OK) cheddar cheese
1 tablespoon sugar
salt and pepper to taste

Open beer and let stand while dicing vegetables.

Sauté bacon until crisp. Drain and crumble.

In large soup kettle, sauté vegetables in two tablespoons of bacon grease until soft. Add chicken broth. Fill chicken can with beer and add to mixture. Bring to a boil, then reduce heat to low.

Pour remaining beer into a small mixing bowl and whisk in flour. Gradually add to broth, stirring constantly, till thick. Add half and half, bacon and cheese. Heat until cheese melts. Stir in sugar. Add salt and pepper to taste.

Yield: 4 servings


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