Cornucopia Beer Cheese Soup

By Lisa Kivirist & John Ivanko

Attention cheese and beer lovers! Lisa Kivirist and John Ivanko’s take on beer cheese soup is hearty and delicious. This recipe comes from their book, Farmstead Chef.

Recipe Detail Serves: 12 35 Minutes Prep Time, 10 Minutes Cook Time

Directions

  1. In a large saucepan over medium heat, melt butter. Add onions and garlic. Sauté until onions are soft and translucent.

  2. Add broccoli and carrots. Cook about 5 minutes.

  3. Stir in flour, making sure vegetables are coated.

  4. Stir in chicken stock. Bring to a boil over medium heat.

  5. Stir in beer, Worcestershire sauce and milk. Reduce heat to low, simmer 10 minutes and add maple syrup, mustard, fennel, salt, pepper and sausage.

  6. Cook five minutes longer, then slowly add cheese by the handful, stirring constantly until cheese is melted and soup begins to bubble. If the soup seems too thick, add a bit more milk or water. Add salt to taste.

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Ingredients

¾ cup butter, 1.5 sticks
1 cup onions, (about 1 medium)
3 garlic cloves, minced
1 cup broccoli florets, cut into small pieces
1 cup carrots, finely chopped
2 cups flour
2 cups chicken stock
12 ounces bottle Wisconsin-made beer (dark or light work fine)
3 tsp. Worcestershire sauce
4 cups milk
3 tbsp. maple syrup
2 tsp. dry mustard
½ tsp. fennel seeds
2 tsp. salt
⅛ tsp. pepper
4 pork bratwurst, cooked and cut into small pieces
5 cups cheddar cheese, shredded

Nutrition Information

Per Serving:

567 total calories

328 calories from fat

35.46g fat (21.78g sat)

110mg cholesterol

1039mg sodium

30.41g total carbohydrate

1.31g dietary fiber

9.49g sugars

22.06g protein

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