Description
Wisconsin Cheddar Beer Soup
Scale
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
- 2 cups whole or 2 percent low fat milk
- 1 cup of broth
- 1 1/4 cups beer
- 12 ounces sharp cheddar cheese (3 cups)
- 2 teaspoons cornstarch
- salt and pepper
Instructions
- Melt butter in Dutch oven over medium heat. Add onion and carrots and cook until lightly browned, 8 to 10 minutes. Add garlic and cook until fragrant., about 30 seconds. Stir in flour and cook until golden, about 2 minutes. Slowly whisk in milk, broth, and beer. Bring mixture to simmer, then reduce heat to low and simmer gently until carrots are soft, 20 to 25 minutes.
- Meanwhile, toss cheeese and cornstarch together in large bowl until well combined. Working in batches process sop in blender until smooth, 1 to 2 minues. Reurn sopu to clean pot and simmer over medium-low heat. Whisk in cheese mixture, 1 handful at a time, until smooth. Season with salt and ppeper to taste; garnish with popcorn, if using; and serve.
Notes
myWW points: Blue 11; Green 11; Purple 11
- Category: Easy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6
- Fat: 27
- Saturated Fat: 17
- Carbohydrates: 14
- Fiber: 1
- Protein: 18
Keywords: beer cheese soup