Cheese Soup

Cornucopia Beer Cheese Soup

Last summer we felt up for the long-standing culinary competitive showdown: entering our Wisconsin State Fair. The whole experience, from following the specific rules, to the judging of the event itself, ignited a competitive cooking side we never knew we had. The Cornucopia Challenge category had to feature local Wisconsin-produced ingredients, hence the abundance of beer and cheese. This Cornucopia Beer and Cheese Soup recipe took home a third place green ribbon! The base of this soup uses two cups of flour to keep it thick and hearty – it’s perfect for a winter warm-up, even if you don’t live in America’s dairyland.



In a large saucepan over medium heat, melt butter. Add onions and garlic. Sauté until onions are soft and translucent.

Add broccoli and carrots. Cook about 5 minutes.

Stir in flour, making sure vegetables are coated.

Stir in chicken stock. Bring to a boil over medium heat.

Stir in beer, Worcestershire sauce and milk. Reduce heat to low, simmer 10 minutes and add maple syrup, mustard, fennel, salt, pepper and sausage.

Cook five minutes longer, then slowly add cheese by the handful, stirring constantly until cheese is melted and soup begins to bubble. If the soup seems too thick, add a bit more milk or water. Add salt to taste.

Yield: 12 servings.