So I've been slacking in my posts lately, not that I haven't been creating wonderful things to eat, more that I've been a lazy blogger... I apologize and reward you with one of the most delicious Wisconsin style soup recipe. What's Wisconsin style you ask, well, its loaded with what this state knows best. BEER AND CHEESE, you can't go wrong. Ive made this soup for several years and decided this was the year to enter it in my Company's annual Soup-er-bowl competition, needless to say I wasn't surprised with the rave reviews and a 1st place win. It was gobbled up so fast I didn't even have time to snap a pretty picture!
6 tablespoons butter
1 large clove garlic, finely minced
1 cup finely chopped celery
1 cup finely chopped yellow or white onion
1 cup finely chopped carrot
1/4 cup all purpose flour
1 12 oz can PBR
2 and 1/2 cups chicken stock
1/2 cup cooked good quality bacon, chopped up
1 cup heavy cream
4 oz colby jack cheese grated
4 oz sharp Wisconsin Cheddar cheese grated
1 tsp dry mustard
1/2 tsp cayenne pepper
Heat butter in a large pot over medium heat and add garlic, stir for about a minute.
Add the onions, carrots, and celery, season with salt and pepper and sweat veggies for about 5-10 minutes.
Add flour and stir for 3 minutes to create a roux.
Slowly add the PBR (don’t forget to save a sip for yourself) and chicken stock.
Bring to a boil and stir.
Reduce to a simmer and continue to stir every few minutes until soup has thickened (around 45 minutes)
Add Bacony goodness
While on low heat add the cream, cheese and spices. ENJOY
I like to sprinkle extra bacon pieces on top prior to serving or prepare bacon, beer, cheese bread to serve with. I used 'Tastefully simple beer bread mix' with a PBR and added grated sharp cheddar and bacon.