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Three Cheese Soup
½ lb. butter
2 C diced onions
2 T chopped fresh garlic
½ C flour
2 quarts milk
2 bay leaves
½ lb. shredded Wisconsin Jalapeno Jack cheese
½ lb. shredded Wisconsin Cheddar cheese
½ lb. shredded Wisconsin Swiss cheese
Salt (to taste)
Black pepper (to taste)
Dash nutmeg
12 oz. Wisconsin beer
In a 1½ gallon soup pot, melt butter; sauté onions and garlic until tender. Add flour; mix well. Cook for 5 minutes, stirring frequently over medium heat. Add milk. Whip with a whisk to blend in milk. Add bay leaves. Cook over low heat for 20 minutes, stirring constantly. Add cheeses, stirring in one direction only until thoroughly mixed and cheese is melted. Season with salt, pepper and nutmeg. Remove bay leaves. Stir in beer and serve.
Yields 12 - 14 servings
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