A delicious soup made with Wisconsin cheese and beer.
beer, cheese, Soup
1/3cupsliced green onionswhite and green parts
1/4cupdiced green pepper
1medium carrotpeeled and shredded
310-1/4 oz cans chicken stock
1tablespoon Dijon mustard
2cupshalf & half or milkwarmed
2cups8 oz shredded extra sharp cheddar cheese
4tablespoons sour cream
shredded cheesesour cream, fresh pepper and crispy bacon.
Melt butter in a large saucepan. Add onion, green pepper and carrot. Cook and stir over medium high heat until vegetables are tender. Stir in flour, cook 1 minute. Add stock, beer and mustard. Cover and simmer 30 minutes. Add warmed half & half or milk, cheese and sour cream. Stir until cheese melts. Heat only until heated through.
Garnish with shredded cheese, sour cream, fresh ground pepper and crispy bacon.