Wisconsin Cheddar Beer Soup

From Cook's Country | December/January 2009

Why this recipe works:

For our Wisconsin Cheddar Beer Soup, milk worked better than the usual cream and half-and-half, which are both heavy, even when cut with chicken broth. As for the beer, tasters preferred the milder, less bitter flavor of American lagers, such as Miller High Life.

Low-moisture cheeses like… read more

For our Wisconsin Cheddar Beer Soup, milk worked better than the usual cream and half-and-half, which are both heavy, even when cut with chicken broth. As for the beer, tasters preferred the milder, less bitter flavor of American lagers, such as Miller High Life.

Low-moisture cheeses like flavorful aged cheddar are likely to break when melted—resulting in a grainy, greasy soup. Knowing that American cheese contains emulsifiers to promote melting, we found that mixing American cheese and sharp cheddar produced nongrainy melting and rich flavor. Taking a cue from packaged shredded cheese, which includes cornstarch to prevent clumping, we added a bit of cornstarch to our hand-shredded block cheeses for a smoother Wisconsin Cheddar Beer Soup.

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Serves 6

You will need one 4-ounce chunk of American cheese from the deli counter for this recipe; do not use presliced or packaged shredded cheese here. Freeze the American cheese for 15 minutes to make shredding easier.

Ingredients

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