Wisconsin Cheddar Beer Soup

Name: Wisconsin Cheddar Beer Soup
Yield: Serves 6
Cuisine: US & Canada, American, Midwest
Ingredients: 4 tablespoons, unsalted butter; 1 , onion, chopped fine; 2 , carrots, peeled and chopped fine; 2 , garlic cloves, minced; 1/3 cup, all-purpose flour; 1 3/4 cups, low-sodium chicken broth; 1 , (12-ounce) beer (see related How to Cook); 2 cups, milk, whole or low-fat; 3 cups, grated sharp cheddar cheese; 1 cup, shredded American cheese (see note); 2 teaspoons, cornstarch; , Salt and pepper

21 comments

Appears in Cook's Country December/January 2009

Rich, creamy cheddar beer soup helps take the chill off long Wisconsin winters; unfortunately, most recipes cook up greasy and gritty. We needed to find cheese that could take the heat.

SERVES6

TIME55 minutes

WHY THIS RECIPE WORKS

For our Wisconsin Cheddar Beer Soup, milk worked better than the usual cream and half-and-half, which are both heavy, even when cut with chicken broth. As for the beer, tasters preferred the milder, less bitter flavor of American lagers, su...

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