Ingredients:
3/4 cup (11/2 sticks) butter
1 cup finely chopped onions
1 tablespoon minced garlic
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1/2 cup flour
1/4 cup vegetarian chicken-flavored powder
3 cups boiling water
1/2 cup beer
2 teaspoons Worcestershire sauce
2 cups whole milk
1/4 cup heavy cream
2 tablespoons sugar
2 teaspoons dry mustard
1/2 teaspoon ground fennel seeds
1/8 teaspoon cayenne pepper
5 cups grated Wisconsin Cheddar cheese
Instructions:
Heat butter in a heavy 5-quart soup pot.
Add onions and garlic and sauté until onions are translucent.
Add celery and carrots and cook for 3 minutes.
Stir in flour.
Prepare broth by dissolving the ‘chicken’ powder in the boiling water. (or use 3 cups of hot chicken stock)
Add to soup pot and bring to a boil over high heat.
Add beer, Worcestershire, milk and cream.
Reduce heat to low and simmer for five minutes.
Add sugar, mustard, fennel and cayenne and cook for one minute.
Add cheese stirring constantly until the cheese melts and soup begins to bubble.
If soup seems a little too thick, add additional broth or warm milk.
Remove from heat, serve into bowls and sprinkle with a garnish of paprika.
Notes:
Tourists find a way to enjoy Wisconsin beer and cheese together in this distinctive soup. Reduce water by 1 1/2 cups to make a zesty cheese sauce to serve over baked potatoes, broccoli or cauliflower, as a topping for crepes or pasta or as a pretzel dip.
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