Wisconsin Beer And Cheese Soup



  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.