by Heidi of foodiecrush
Cheesy. Hearty. It will simply make you happy. That’s what Wisconsin Beer Cheese Soup with Mushrooms does to a person. While others are digging into a plate of macaroni and cheese or nibbling on an appetizer plate, I prefer enjoying my favorite dairy product in the form of a warm, veggie-infused soup.
Combining the under-the-radar but oh-so-meltable Wisconsin butterkäse cheese with earthy mushrooms sautéed in butter, doused in cream and then spiked with a flavorful additive—BEER!—this soup is a hearty and flavorful favorite for wintertime eats and game-day feasts.
By Heidi of foodiecrush
1 pound brown mushrooms1 medium onion
1/2 cup (8 ounces) butter
1/2 cup flour
2 cups chicken or vegetable broth
2 12-ounce bottles of beer, lager or amber ale
2 cups heavy whipping cream
1 tablespoon spicy brown mustard
6 cups (16 ounces) Wisconsin butterkäse cheese, coarsely grated and loosely packed
1 1/2 cups (6 ounces) medium Wisconsin cheddar cheese, shredded
Chives for garnish
Clean and stem brown mushrooms. Cut in quarters and place half in food processor. Pulse about 10 times until mushrooms are finely chopped; set aside. Repeat with remaining half.
Chop onion into large pieces, place in food processor. Pulse about 5 to 10 times or until finely chopped.
In large Dutch oven, melt butter over medium heat. Add mushrooms and onions. Season to taste with salt. Cook for about 10 minutes or until moisture evaporates from mushrooms, stirring frequently.
Sprinkle flour over cooked vegetables. Cook 3 to 5 minutes, stirring often. Add broth and beer and cook for 15 minutes at a low boil. Add cream and mustard and cook, stirring occasionally, until soup has thickened, about 20 minutes. Add butterkäse and cheddar cheeses and stir until melted. Garnish with more cheese and chopped chives. Serve immediately.