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: http://pullmansrestaurant.com/.
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!