Wisconsin Beer Cheese Soup
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Credit: Jason Gorman, Executive Chef, The Iron Horse Hotel, Milwaukee
The National Culinary Review, June 2012
6 links Usinger’s weisswurst, diced small
2.66 oz. whole butter
4 oz. flour
1 bottle New Grist beer
12 oz. Dijon mustard
1 T. roasted garlic
1 cup heavy cream
½ gallon whole milk
1 lb. Carr Valley Cheese Creama Kasa cheese, shredded
Method: Combine weisswurst, butter and flour over medium flame; mix to make roux. Whisk in beer, making sure there are no lumps. Add mustard, garlic, cream and milk, stirring over low heat. Slowly whisk in cheese (being careful not to scorch) on medium to low heat.
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