Wisconsin Cheese Soup Ii Recipes

Steps:

• In a medium saucepan melt butter.
• Add onion, carrots, and celery, cook until tender.
• Stir in flour, cook and stir 2-3 minutes or until bubbly.
• Stir in baking soda.
• Gradually stir in milk, and broth, bring to a boil, reduce heat and simmer, stirring until mixture thickens slightly, about 10-15 minutes.
• Add cheese, and red pepper, stirring until melted and well blended.
• Garnish with parsley.

Steps:

• In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
• Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
• Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

Steps:

• 1. In a large heavy kettle, melt butter or margarine; add carrots, celery, onion, green pepper, mushrooms and ham (if desired).
• 2. Cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally.
• 3. Do not brown.
• 4. Add flour and cornstarch; cook, stirring constantly, about 3 minutes.
• 5. Add broth and cook, stirring, until slightly thickened.
• 6. Add milk, paprika, cayenne and mustard.
• 7. Stir in cheese gradually, stirring until cheese is melted.
• 8. To avoid curdling, do not allow soup to boil after cheese is added.
• 9. Season to taste with salt and pepper.
• 10. Serve piping hot.
• 11. Makes about 2 1/2 quarts soup.

Steps:

• In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
• Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
• Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

Steps:

• In a large saucepan, melt butter over medium-high heat. Saute celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender, about 12 minutes. , In batches, puree potato mixture in a blender or food processor. Return to saucepan. Stir in milk and seasonings. Add the cheese and heat only until melted. Garnish with croutons and parsley.

Steps:

• Preheat oven to 350.
• Prepare the croutons, melting butter in a large ovenproof skillet over medium-low heat.
• Stir in the bread cubes, tossing them to coat with the butter.
• Transfer the skillet to the oven and bake the croutons for 12- 15 minutes, stirring occasionally, until golden brown and crisp.
• (These can be made ahead and kept in a zip bag) Prepare the soup, melting the butter in a large saucepan over medium heat.
• Stir in the onion, saute until soft and translucent, about 5 minutes.
• Sprinkle in the flour, stirring to combine, and cook an additional couple of minutes.
• Whisk in the wine, followed by the stock, and add the bay leaf, salt, and pepper.
• Simmer for 5 minutes, then stir in the carrots, cauliflower, and green beans, and cook just until the vegetables are tender, 8- 10 additional minutes.
• Pour in the cream and then mix in the cheese until melted and heated through.
• Remove from the heat immediately and ladle into bowls.
• Scatter the croutons equally over the bowls and serve.