Were it not for the green pepper I would have enjoyed this soup a lot more and rated it even higher. Higher calorie count but richer and heavier flavor like a Cheesehead would want it! Beat vigorously with a wisk. I added 1/2 cup of Guiness Draught but I don't think that necessarily made this any better - this soup would have been good with or without it. Check your email for a confirmation message. Wisconsin Cheese Soup Recipe Notes. In a medium saucepan melt butter. Please read our full nutrition disclaimer for more information.
Gradually stir in milk, whisking to prevent scorching, until thickened.
While broth mixture is simmering, grate cheese and set aside. As the sauce begins to thicken, start adding the grated cheese, a little at a time, and beat it into the sauce as it melts. You are ultimately responsible for all decisions pertaining to your health. This site uses Akismet to reduce spam. Thanks for subscribing! Sprinkle xanthan gum over vegetables being careful not to add too much in any one spot. Sharp cheddar is the usual variety of cheese in the recipe, though I did find a few other recipes with other cheeses. 1 1 ⁄ 2. cups diced onions. My experience taught me that cooking cheese too long will give it a grainy texture, and you need to melt the cheese into a cream base. You can update your browser from the link below. Carefully add the broth mixture to the white cheese sauce and mix thoroughly. This mixture is called the roux. Add milk, paprika, cayenne, and mustard. I came online and found the recipe from the famous Feed Store that features the best homemade cream soups and sandwiches.
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To avoid curdling, do not allow soup to boil after cheese is added. I am not a certified nutritionist and make no claims to the contrary.
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I like green pepper but it was too prominent in what is a mild-flavored soup. Serve piping hot. Stir in cheese gradually, stirring until cheese is melted. No idea what to search for?
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1 1 ⁄ 2. cups diced celery. Add broth and cook, stirring, until slightly thickened.
Stir in Dijon mustard, Worcestershire sauce, and dry mustard.
Sargento® Shredded Sharp Natural Cheddar Cheese, Traditional Cut, Prep Time: 10 min | Cook Time: 15 min | Servings: 4 | Calories: 465, 2 cups (8 oz.) And I used extra paprika and wasn't afraid of some salt and pepper.
Our most trusted Wisconsin Cheese Soup recipes. I also substituted the milk for half and half. Subscribe to our newsletter and save 10% on your first order of $25 or more.
Gradually stir in milk, and broth, bring to a boil, reduce heat and simmer, stirring until mixture thickens slightly, about 10-15 minutes. A cheese made in Wisconsin is the answer. Recipes Wisconsin Cheese Soup This recipe is for one of your employees, and my daughter Jodie Parks.
Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. A creamy cheese soup to enjoy as a meal starter, or as a meal on it's own. Submitted by: Tom from Springfield, Illinois Stir in cheese gradually, stirring until cheese is melted.
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