Beer Cheese Soup "S'consin Style" |
This helps cure my homesickness for good ol' Wisconsin |
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| 1/2 cup Carrots, chop fine 1 cup Onion, chop fine 1/4 cup celery, chop fine 1 (32 ounces) package Velveeta cheese, cut into litle cubes 3 T Butter 1/4 cup Flour 1 can Chicken Broth (14oz) 1 1/2 cups Heavy Cream 1/2 cup Wisconsin Made Beer |
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| 1. Saute carrots, onions, and celery in butter until very tender.
2. Stir in the flour and chicken broth until thick. Whisk in the flour to avoid lumps
3. Stir in the cream and the beer.
4. Add cheese slowly and keep stirring!
5. Keep stirring so it doesn't stick to the bottom and burn. Simmer till cheese is all melted. I usually keep it going for 20 minute for flavors to blend.
6. Garnish as you wish. I like Cilantro (my Mexican side)
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