Wisconsin Beer Cheese Soup

Today I made beer cheese soup. Using only the finest Wisconsin ingredients, this soup turned out great.

This is a thick, hearty soup that is so tasty and probably not very good for you.

Anyone who attempts to try to make this soup “healthy” by changing up the ingredients is really missing the point of this particular dish.

Following is the recipe I have developed.

Beer Cheese Soup - Rob Milanowski

3/4 cup butter
3/4 cup Flour
2 cups warm Milk
6 cups Chicken Stock
1 12oz Beer

2 TBS vegetable oil (or butter)
1 cup (or more if desired) each, small chopped celery, carrots and onions

1 tsp. dry mustard
1 tsp. thyme leaves

1 LB Grated Cheddar Cheese (Medium or Sharp)
1/4 LB Grated Parmesan Cheese

Salt & pepper

To the bottom of a medium hot skillet add 2 TBS vegetable oil.
Add Onions, Carrots and Celery and saute until almost soft.
Turn heat down to keep warm.

In a stock pot, melt butter over medium heat. Add Flour and stir continually to make a light Roux.
Slowly add warm milk, mixing to smooth it out.
Slowly add Chicken Stock, mixing to smooth it out.
Add the Beer.
Add the cheeses by small handfuls to the warm stock to melt the cheese. Stirring as you add the cheese.
Add the vegetables.
Bring up to a simmer than back it down to just below simmer temp. Stir occasionally to keep from burning.

Cook for 1/2 hour, stirring often. Season to taste with salt and pepper.

Serve in a bowl with grated cheese and crispy bacon.