American · Dinner
Wisconsin Beer Cheese Soup
A creamy Wisconsin classic built on a butter and flour roux loosened with vegetable stock, lager beer, and cream, then melted with sharp cheddar. Aromatic onion, carrot, and celery add body while Dijon and Worcestershire sharpen the finish. Served with popcorn or a soft pretzel alongside.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
979Calories
42.9gProtein
74.8gFat
25.9gCarbs
6.6gSugar
1.7gFiber
1454mgSodium
232mgChol
45.9gSat Fat
485mgPotassium
952mgCalcium
0.3mgIron
2mcgVitamin B12
2.1mgVitamin C
vegetarian
protein-rich
rich-umami
hidden-gems
vegetarian
Instructions
1
Prep
Grate the cheddar and finely dice the onion, carrot, and celery on a board so everything is ready before cooking.
2
Sweat
Melt the butter in a saucepan over medium heat, add the diced onion, carrot, and celery, and cook 5 minutes until softened and translucent.
3
Toast
Stir the flour into the vegetables over medium heat and cook 2 minutes until the raw smell goes and the paste turns pale gold.
4
Simmer
Whisk in the lager beer over medium heat 2 minutes until smooth, then add vegetable stock and cream and simmer 10 minutes until thickened.
5
Plate
Lower heat to low, whisk in the cheddar until glossy, stir in Dijon, Worcestershire, and pepper off heat, then ladle into a warm bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g sharp cheddar cheese
- 4 tbsp56g butter
- 5 tbsp40g all-purpose flour
- 1/2 cup60g onion
- 1/2 cup60g carrot
- 4 tbsp36g celery
- 1 cup240ml lager beer
- 1 1/2 cup360ml vegetable stock
- 2/3 cup160ml heavy cream
- 2 tsp2 tsp Dijon mustard
- 1 tsp1 tsp Worcestershire sauce
- 1/2 tsp1/2 tsp black pepper
