Wisconsin Beer Cheese Soup – #TuesdayFoodsday

We will continue with our fall comfort foods this week.  Today’s recipe comes from Bar None’s high school principal.  And it is a popular soup back in Bar None’s motherland.

Wisconsin Beer Cheese Soup
8 TBSP butter, divided
1/4 c finely chopped onion
1/4 c finely chopped pimento
1 tsp minced garlic
2 1/2 c chicken broth
2 tsp minced fresh thyme (or 1 tsp dried)
4 oz American Cheese (grated)
2/3 c flour
1/4 cup finely chopped celery
1 tsp minced shallots
2 12oz beers
2 c heavy cream
8 oz grated cheddar cheese
salt and pepper to taste

To make the roux, melt 7 teaspoons of butter in small sauce pan over low heat. Add flour slowly to the butter stirring constantly for 3-5 minutes. Set aside. Melt remaining butter in a large pot over medium heat. Add vegetables, shallots, garlic; cook until tender, stirring often. Add beer and broth and bring to a simmer. Simmer for 10-15 minutes. Stir in cream and thyme. Bring to a simmer. Stir in the roux a little at a time. Simmer 10 minutes. Reduce heat to low. Gradually add cheeses, stirring constantly. Season to taste. Garnish with popcorn, croutons or oyster crackers.

In case you didn’t notice, this is not a healthy recipe. So don’t complain about the fat content.  And thanks to Mr. T for sharing this recipe (no not that Mr. T).

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