Wisconsin Cheddar, Swiss, and Beer Soup

by Brennans Market Admin

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.