The real official state soup of Wisconsin
Beer Cheese Soup
Booyah may have the official designation but outside the Green Bay area (and perhaps there, as well) most Wisconsinites have never heard of it. I believe the majority would claim beer cheese soup as the state soup.
Beer Cheese Soup
1 Bottle Beer
2-3 Cups Chicken Stock
1 Pound Sharp Cheddar Cheese, grated
4 Large Carrots
4 Ribs Celery
1 Large Sweet or Yellow Onion
2 Tablespoons Corn Starch
2 Cups Half and Half
2 Tablespoons Worcestershire Sauce
1 Stick Butter
Finely chop the Onion, Carrot and Celery and set aside.
In medium soup kettle melt Butter.
When Butter is melted, sauté vegetables until translucent but not limp.
Mix Corn Starch into Beer.
Add Chicken Stock and Beer to vegetables over medium heat.
Stir in ½ + ½ and Worcestershire Sauce.
Slowly Stir the Cheddar Cheese into the Soup mix.
Heat until the Cheese is melted and serve warm.
Go slowly when you are heating the mixture or the cheese may turn grainy.
Add Salt and Pepper to taste or add some Creole Seasoning like Bayou St. James Creole Seasoning.
In some areas, this soup is served with popcorn on top. Try it!
Hint: If a dark beer is used, a little honey or sugar can offset any bitterness. Add it slowly because you can’t take it back out.
“Humankind was built on beer. From the world’s first writing to its first laws, in rituals social, religious, and political, civilization is soaked in beer.”
5 thoughts on “Beer Cheese Soup”
Skip the popcorn, pretzels or chewy French bread is all you need with this soup. This is the best beer cheese recipe you will ever make. I promise.
Skip the popcorn, pretzels or chewy French bread is all you need with this soup. This is there best beer cheese soup recipe you will ever make. I promise.
This soup is indeed excellent. I agree about the French bread, although popcorn is a traditional topping.
This looks delicious!
This is an excellent soup! Definitely not a seasonal soup but a year round savory delight especially with the added creole spice!