Wisconsin Beer Cheese Soup

This is a traditional Wisconsin Beer Cheese Soup recipe with a slight twist that was created by Diane Kirby. I would suggest a good American pale ale like Sierra Nevada pale ale or Deschutes Mirror Pond pale ale when making this Wisconson beer cheese soup, but you can substitute an English style pale ale or any other moderately hoppy golden or amber ale. The beer should be at room temperature, and you can expect it to foam up, but the foam will subside quickly when it is heated up.

Ingredients

• 6 cups beer (American or English pale ale is best)
• 16 slices bacon (around 1 pound)
• 1 cup onion (diced)
• 1 cup carrot (finely chopped)
• 1 cup celery (minced)
• 1 ⁄2 cup pepper (sweet red)
• 4 tsp bouillon (chicken)
• 1 ⁄2 cup flour
• 2 cups heavy cream
• 6 cups cheddar cheese (sharp (shredded))

Instructions

1. Sauté bacon until crisp.
2. Drain fat and reserve.
3. Dry bacon and crumble.
4. In large stock pot, add four tablespoons of bacon grease and sauté until vegetables are soft.
5. Add chicken bullion and 3 cups beer.
6. Bring to a boil, then reduce heat to low.
7. Pour remaining beer into a mixing bowl and gradually whisk in flour.
8. Slowly incorporate flour mixture to broth mixture, stirring constantly, until thickened.
9. Add heavy cream, crumbled bacon pieces and grated cheese.
10. Heat over low heat until cheese melts completely.
11. Add salt and pepper to taste.
12. Garnish with parsley.

Do not boil after you add the cream! You can use sourdough bread bowls (the best way) or regular soup bowls to serve this.