Shelly's Recipe

WISCONSIN CHEESE SOUP - The Feed Store

Category: Soups

6 cups beef broth
1 small onion, finely chopped
3 tablespoons chopped green pepper
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dill
1/2 teaspoon granulated garlic
1 teaspoon Worcestershire sauce

4 ounces beer
White Sauce:
5 1/2 cups whole milk
1 1/2 sticks unsalted butter (6 ounces)
3/4 to 1 cup flour
1 1/3 cups whipping cream
14 ounces cheddar cheese (preferably a pasteurized process-type cheese, which will melt more smoothly into the soup)

Put beef broth into a stockpot and bring to a boil. While broth is heating, chop onion, green pepper and celery. Add to stockpot as broth begins to boil.

Measure and add spices and Worcestershire sauce to stockpot. Stir thoroughly.

Add beer to stockpot. Adjust heat to maintain a simmer, and cook for 30 to 40 minutes. While broth mixture is simmering, grate cheese and set aside.

When broth has simmered for 30 to 40 minutes, turn heat to low, keeping the pot on the burner. Begin making the white sauce.

Melt butter in a pan large enough to contain all of the finished soup (including milk, cheese and broth). Put milk into another pan and place on high heat to bring to a boil. Be sure the butter has time to melt before the milk boils.

When the butter has melted, keep on low heat and gradually mix the flour into it with a wire whisk. This mixture is called the roux. Add more flour as needed to make a thick roux. Cook for a minute or two on low heat (till roux bubbles slowly), and remove from the burner.

As the milk comes to a boil, pour it into the roux all at once. Beat vigorously with the whisk. As the sauce begins to thicken, start adding the grated cheese, a little at a time, and beat it into the sauce as it melts.

Continue to beat for 3 to 4 minutes to yield a smooth, creamy white sauce, Carefully add the broth mixture to the white/cheese sauce and mix thoroughly. Add the cream -- the soup is ready to serve. Makes 1 gallon (about 14 servings).