Wisconsin Cheddar, Swiss, and Beer Soup
Serving Size: Serves 4-6
2 cups diced onion
2 Tablespoons chopped garlic
1/2 pound (2 sticks) butter
1/2 cup flour
2 quarts milk
2 bay leaves
3 cups shredded medium cheddar cheese
3 cups shredded aged swiss cheese
salt and pepper to taste
1 pinch nutmeg
1 1/2 cups pale ale
Adapted From: eatwisconsincheese.com
Hey this is Wisconsin. Got to have beer and cheese soup.
Saute the onion and garlic in butter until soft, about 5 minutes. Add the flour; cook, stirring frequently, over medium heat, about 5 minutes. Whisk in the milk. Add the bay leaves; cook, stirring constantly, over low heat until the mixture thickens, about 20 minutes. Stir in the cheese gradually; cook just until the cheese melts. Remove from heat. Season with salt, pepper, and nutmeg; remove the bay leaves. Stir in the beer.