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Wisconsin Cornucopia Cheese & Beer Soup

Contributed by Wisconsin State Fair winner Lisa Kivirist of Inn Serendipity B&B, Browntown, WI. Website: www.innserendipity.com.

3/4 cup butter (1-1/2 sticks)
1 cup finely chopped onions
1 Tbsp. minced garlic
1 cup broccoli florets, cut into small pieces
1 cup finely chopped carrots
2 cups flour
2 cups bouillon, chicken (or vegetable-based)
1 bottle (12 oz.) Wisconsin-made beer
3 tsp. Worcestershire sauce
3-1/2–4 cups milk
3 Tbsp. Wisconsin-made maple syrup
2 tsp. dry mustard
2 tsp. salt (or to taste)
4 cooked sausages (one 12 oz. pkg.), cut into small pieces
5 cups grated Cheddar cheese

Heat butter in a large pot over medium heat. Add onions and garlic. Sauté until onions are soft and translucent. Add broccoli and carrots. Cook about 5 minutes. Stir in flour, making sure vegetables are coated. Stir in bouillon. Bring to a boil over high heat. Stir in beer, Worcestershire sauce, and milk. Reduce heat to low; simmer 10 minutes; and add maple syrup, mustard, salt, and sausage. Cook five minutes longer, then slowly add cheese by the handful, stirring constantly until cheese is melted and soup begins to bubble. May need to add more milk at this point if soup is too thick.
Note: This recipe can successfully source nearly all the ingredients within a 45-mile radius of our organic farm.

 


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