Beer Cheese Soup

The Chef and Pullmans Restaurant chose this recipe because it features the twostaples of Wisconsin: Beer and Cheese! This soup was featured in the 2015 Appleton Soup Walk. It is hearty and warms the soul during the cold Wisconsin winter. Serves 2-4 people. Pullmans’ website:

3 tbsp. olive oil
1 cup onioin, minced
1 cup celery, chopped
1 cup carrot, chopped
1/4 cup flour
1lb potatoes, peeled and diced
6 cups chicken stock
1-12 oz beer, Ale works well
1 tsp Dijon mustard
1/2 tsp garlic, chopped
1/2 cup milk, 2%
1/4 cup Worcestershire sauce
3 cups cheddar cheese, grated

In a saucepan or skillet, cook down the onion, celery and carrot in the olive oil until tender.  Add flour.  In a stock pot, bring potatoes, chicken stock and beer to a boil.  Add skillet ingredients to stock pot.  Add Dijon mustard, garlic, milk, Worcestershire sauce and cheddar cheese.  Stir until cheese is melted.  Serve piping hot and enjoy!

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