Wisconsin Beer Cheese Soup

Today I made beer cheese soup. Using only the finest Wisconsin ingredients, this soup turned out great.
This is a thick, hearty soup that is so tasty and probably not very good for you.
Anyone who attempts to try to make this soup “healthy” by changing up the ingredients is really missing the point of this particular dish.
Following is the recipe I have developed.
Beer Cheese Soup - Rob Milanowski
3/4 cup butter
3/4 cup Flour
2 cups warm Milk
6 cups Chicken Stock
1 12oz Beer
2 TBS vegetable oil (or butter)
1 cup (or more if desired) each, small chopped celery, carrots and onions
1 tsp. dry mustard
1 tsp. thyme leaves
1 LB Grated Cheddar Cheese (Medium or Sharp)
1/4 LB Grated Parmesan Cheese
Salt & pepper
To the bottom of a medium hot skillet add 2 TBS vegetable oil.
Add Onions, Carrots and Celery and saute until almost soft.
Turn heat down to keep warm.
In a stock pot, melt butter over medium heat. Add Flour and stir continually to make a light Roux.
Slowly add warm milk, mixing to smooth it out.
Slowly add Chicken Stock, mixing to smooth it out.
Add the Beer.
Add the cheeses by small handfuls to the warm stock to melt the cheese. Stirring as you add the cheese.
Add the vegetables.
Bring up to a simmer than back it down to just below simmer temp. Stir occasionally to keep from burning.
Cook for 1/2 hour, stirring often. Season to taste with salt and pepper.
Serve in a bowl with grated cheese and crispy bacon.


[@shoobie]

I like how you sauté the veggies, rather than just combining everything together raw with the beer in a slow cooker.

[@crystinamarie1]

So excited to try this Wisconsin soup! I've had beer cheese from other places but never this style. Can't wait.

[@RobMilanowski]

I’ve had Beer Cheese Soup a few places. Some are better than others. I don’t like the ones that are too thick. I had a bowl in Iowa that you could have used as a cheese spread on crackers. That was too thick.

[@carmelita4855]

Ohhh Yummmm

[@3sixoh]

That looks great. Lovin the cooking videos.

[@Xriall]

Thank you for giving exact measurements on the seasoning. I see so many "professional youtube chefs" who don't measure their ingredients, therefore making the recipe very difficult to follow.

[@FrancoisTremblay]

I like the editing techniques in this one. Also that you grate your own cheese. So many people just use the bagged stuff in all occasions (I admit being guilty of this). The end result looks really good! I bet if you put less stock and added pasta, it would make a great mac and cheese.

[@RobMilanowski]

Yes, I also use pre-shredded cheese on occasion. Usually when we make tacos or pizzas. I think you are right, that would have made a good Mac & Cheese. Thanks for the positive comments.

[@carolferguson]

Thanks! I’m trying to figure out how to make cheese soup. I love Wisconsin! I want to do a cheese tour. Wish they were in the super bowl today. I have my GB shirt on now! 🧀

[@RobMilanowski]

Thanks… I wish Green Bay was in the game today too.

[@carolferguson]

@@RobMilanowski awe. I appreciate you writing. I’m seriously in my shirt. Getting ready to make something cheesy

[@Radical_Onion]

DELICIOUS, can't wait to try this!

[@tombickers]

Makes me nostalgic for Seguin's House of Cheese in Marinette. If you've never been, it's worth a visit.

[@RobMilanowski]

I’ve never been there. It’s always an interesting experience every time you walk into a cheese shop. That wall of smells that hit you when you open the door is hard to describe. Love it!

[@TheYellowmyth]

Spotted Cow is one of the best beer out there. Must be a good day for you, beer cheese soup and Rodgers resigned for 4 more years.

[@RobMilanowski]

Rogers..... I used to like him, but lately he sure has turned into a high-maintenance sort of personality. I like Charles Barkley's quote. "I think he's the pretty girl that you gotta tell her she's pretty every day."

[@dhollongstreet4725]

That roux is under cooked. It is not even a light brown color.

[@RobMilanowski]

I wasn’t going for a dark roux for this soup. It’s not a gumbo. Just needed a light roux for thickening. Think biscuits and gravy.