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Wisconsin Beer And Cheese Soup

Ingredients

• 1 1/2 cups shredded sharp cheddar cheese, room temperature
• 1 1/4 cups shredded white cheddar cheese, room temperature
• 1/4 cup butter
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/4 cup thinly sliced green onion
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1/2 teaspoon dry mustard
• 5 cups chicken broth
• 1 12-ounce bottle beer
• 1 cup whipping cream
• 1 1/2 cups frozen diced hash brown potatoes
• 1 1/2 cups small broccoli florets
• 10 slices bacon, crisp-cooked, drained, and chopped
• 1/3 cup grated Parmesan or Romano cheese
• 1/2 teaspoon bottled hot pepper sauce
• 1/2 teaspoon Worcestershire sauce

Directions

1. In a Dutch oven melt butter over medium heat.
2. Add onion, carrot, green onion, and garlic and cook for 8 to 10 minutes, stirring occasionally.
3. Stir in flour and dry mustard (mixture will be thick).
4. Add broth all at once and cook and stir until bubbly.
5. Add beer, cream, potatoes and broccoli.
6. Simmer, uncovered, for 5 minutes, stirring occasionally.
7. Gradually stir in sharp cheddar and white cheddar, stirring after each addition until cheeses are melted.
8. Stir in bacon, Parmesan, hot pepper sauce, and Worcestershire sauce.
9. Serve immediately.

Attribution