Chef Pachuco's Bad Ass Wisconsin Beer Cheese Soup

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Coming from wisconsin, i am well aware of the tradition of consuming beer and eating cheese. why not combine these together? there are other recipes out there, but if you are throwing a super bowl party, or a pay per view party for the guys, this one is sure to please, and impress. after prepared, i suggest, for plating purposes, placing more shredded cheese on top of each bowl when serving.

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Steps

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In a large saucepan over medium heat , stir together carrots , potatoes , onion , celery , and garlic.

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Stir in hot pepper sauce , cayenne pepper , salt , and pepper.

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Pour in chicken broth and beer.

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Simmer until vegetables are tender , about 12 minutes.

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Remove from heat.

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Meanwhile , heat butter in a large soup pot over medium-high heat.

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Stir in flour with a wire whisk.

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Cook , stirring until the flour is light brown , about 3 or 4 minutes.

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Gradually stir in milk , whisking to prevent scorching , until thickened.

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Remove from heat , and gradually stir in cheese.

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Keep warm.

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Stir beer mixture into cheese mixture.

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Stir in dijon mustard , worcestershire sauce , and dry mustard.

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Adjust for hot pepper sauce.

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Bring to a simmer , and cook 10 minutes.

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Top with more shredded cheese for plating purposes and additional flavor.

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Ingredients

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carrots, onions, celery, potatoes, garlic cloves, hot sauce, cayenne pepper, salt, black pepper, chicken broth, dark beer, butter, flour, half-and-half, sharp cheddar cheese, dijon mustard, worcestershire sauce, dried mustard