It’s still slightly green here on the NorthCoast, but fall definitely blew in over the weekend. It was blustery and grey and cloudy and there were little flakes of…not really snow, but also not rain. I don’t have a good word for it. What I do have? A favorite fall recipe that I’m so glad I dug out for the weekend. Knowing it would be blustery and cold, I knew it was going to be a soup kind of a weekend. So I headed to my trusty recipe binder and pulled out a favorite: Wisconsin Cheese Soup.
This is the perfect soup for a chilly day. It’s warm, it’s filling, it’s got all these tastes. It just makes you feel warm and cozy from the inside out. Here’s my recipe:
- 1/4 cup butter or margarine
- 1/4 cup all-purpose flour
- 2-1/2 cups milk
- 1 cup beer or water
- 2 tsp. Worcestershire sauce
- 1-1/2 tsp. dry mustard
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- 2 cups (8 oz.) Sargento® Shredded Sharp Cheddar Cheese – Traditional Cut
- Garlic or herbed croutons (optional)
Melt the butter in large saucepan over medium heat. Stir in flour and cook for 1 minute, stirring constantly. From here, you have two choices: continue on the cooktop or transfer to the crockpot. Cooktop Method: Stir in milk, beer, Worcestershire sauce, mustard, salt and pepper. Continue heating to a boil, stirring frequently. Reduce heat; simmer 10 minutes, stirring frequently. Stir in cheese until
melted. Ladle soup into bowls. If desired, serve with croutons or oyster crackers. The cooktop method takes about 30-45 minutes. The Crockpot Method: Once the flour and butter are cooked/combined, transfer them to the crockpot and turn it on low. Stir in milk and beer, keep stirring for maybe 2-3 minutes, just until the flour and butter are combined. This is what thickens the soup, after all. Next, add in the Worcestershire sauce, mustard, salt and pepper. Give it a final stir and then cook for 4 hours. Serve with croutons or oyster crackers.