Cornucopia Beer & Cheese Soup
This recipe took home a third place ribbon at the Wisconsin State Fair! Thick and hearty, savory with a touch of sweet maple syrup - it’s perfect for a winter warm-up.
Ingredients
¾ cup butter (1 ½ sticks)
1 cup chopped onions (about 1 medium)
3 cloves garlic, minced
1 cup broccoli florets, cut into small pieces
1 cup carrots, finely chopped
2 cups flour (see Suggestions)
2 cups chicken stock1 bottle (12 oz.) locally made beer (dark or light)
3 tsp. Worcestershire sauce
4 cups milk
3 Tbsp. maple syrup
2 tsp. dry mustard
½ tsp. fennel seed
2 tsp. salt
1/8 tsp. pepper
4 chicken sausages, cooked and cut into small pieces
5 cups cheddar cheese, shredded
Directions
Melt butter in a large saucepan 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 chicken stock. Bring to a boil over medium heat.
Stir in beer, Worcestershire sauce and milk. Reduce heat to low, simmer 10 minutes.
Add maple syrup, mustard, fennel, salt, pepper and sausage. 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.
Suggestions
Don't be alarmed: Lisa and John say, "Yes, the base of this soup really does use 2 cups of flour to keep it on the thicker side, which our family likes. You do need to add the flour slowly and then the liquid slowly (adding more liquid if needed) to keep a good soup consistency. If it's still too think for your liking, add a bit of milk or water at the end."
Shredded cheese melts much easier than slices or cubes. If shredding your own cheese remember that cheese is best handled when cold. (Tip provided by Wisconsin Cheese.)
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