Happy Tuesday and welcome back to Souper Week! All this week Kevin and I are sharing delicious fall soup recipes that we created right here in our own kitchen. Be sure to check out yesterday’s French Onion Soup recipe – it goes with today’s giveaway!
We hope yesterday’s recipe inspired you to dust off your french onion soup bowls and give it a whirl. What’s that? You don’t have bowls dedicated to proper french onion soup service!? Sacrebleu!
We have to fix that. That’s all there is to it.
Comment on this post to be entered into our drawing for four french onion soup crocks from Cooking.com (they didn’t sponsor this post – I just love shopping on their site).
Here’s the deets:
THE SWAG: Four French Onion Soup Crocks from Cooking.com (gorgeous, no?)
TO ENTER: Comment on this post and tell us your favorite fall food. Is it Pumpkin Spice Lattes? Game day chili? Butternut squash risotto? French Onion Soup??
GIVEAWAY CLOSES: Thursday October 4, 2012 at 11:59 pm
NUMBER OF WINNERS: One lucky LHBH reader
THE FINE PRINT: One entry per e-mail address. Well select the winner using random.org and announce it here on Friday. Good luck!
THE EXTRA FINE PRINT: Follow us on Instagram (@littlehousebigheart) and on Twitter (@lilhousebgheart). Comment on the post letting us know you followed us (or that you already do) for another entry per follow (limit 2, while supplies last). That’s three entries for the price of one!
Now, on to the soup. This was Kevin’s favorite soup of the week and I have to say, it really surprised me. I was expecting it to be heavy and cloying, but it was creamy, cheesy and delicious. It would be perfect for the big game served with hot ham sandwiches and a couple of cold ones!
Wisconsin Beer Cheese Soup
prep: 20 minutes
cook: 1 hour
For the soup:
8 Tbsp. Salted Butter (that’s one stick, gotta make Paula Deen proud)
1/2 c. flour
6 c. 2% milk (you could use 1% if you’re really concerned about fat, but don’t use skim! It just won’t cut it)
2 c. heavy cream
2 c. chicken stock (low sodium if you’ve got it)
4 bottles dark beer (2 for the soup, 2 for you… we used Shiner Oktoberfest)
4 tsp. Worcestershire sauce (and if you didn’t now, it’s pronounced wooster-shure)
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. dry mustard (very important!)
1/2 tsp. cayenne pepper (optional, but it doesn’t make the soup spicy, just adds flavor… I’d go for it if I were you!)
4 shakes Tabasco sauce (again, it’s optional, but I wouldn’t leave it out)
2 lb. cheese, shredded (we used 1 lb. Irish cheddar, 1/2 lb. sharp yellow cheddar, and 1/2 lb. Swiss, just for variety)
1 c. plain popcorn, popped
shredded cheddar cheese
1. Add all six cups of milk to a large stock pot over medium heat. Bring to almost boiling (but try to keep it from actually boiling – you might have to play with the heat on your range a bit to achieve this).
2. While your milk is heating, melt the entire stick of butter in a skillet over medium heat. When it’s completely melted, add the flour and whisk to make a roux. The mixture should take on a consistency like wet sand. If it looks too juicy, add more flour. If it’s too dry, add more butter. Turn down the heat to low and stir occasionally.
3. When the milk is nearly boiling, add two of the beers (it’s best if they’re room temp, so you might set them out the night before), the chicken stock, and the heavy cream. Allow the mixture to come back to temp (almost boiling).
4. When the mixture is nearly boiling again, add the Worcestershire (wooster-shure) sauce, Tabasco, and spices.
5. Begin to slowly incorporate your roux into your soup, one small lump at a time. I use my whisk to pick up a little bit of the roux, then stir it into the soup until it disappears from the whisk. Going in small batches is important; if you try to mix it all in at once you’ll end up with a lumpy soup (and that’s only good if you’re making chicken and dumplings). Simmer for about 20 minutes to allow the soup to thicken, stirring often.
6. Add the cheese in small batches, stirring until each batch is completely melted before adding the next.
7. Garnish with more cheese and popcorn, or serve alongside hot ham and tomato sandwiches. Either way you can’t go wrong!
This recipe makes about 10 servings of soup. I’d also reheat it on the stove, adding just little milk to thin it. Of course, with it being as tasty as it is you probably won’t have to worry about leftovers!
Have you ever had popcorn on soup before? It freaked me out a little (it was Kevin’s idea), but it was actually really good! What beer would you use for your soup?