WISCONSIN BEER CHEESE SOUP WITH FRIED CHEESE CURDS | Just A Pinch Recipes

Name: WISCONSIN BEER CHEESE SOUP WITH FRIED CHEESE CURDS | Just A Pinch Recipes
Total time: 45 min
Ingredients: ## SOUP; 4 tablespoon(s) butter; 1 medium onion, finely chopped; 2 stalk(s) celery, finely chopped; 1 medium carrot, finely chopped; 1/3 cup(s) all-purpose flour; 1 cup(s) chicken stock; 12 ounce(s) pale ale; 1 cup(s) milk or half-and-half; 2 teaspoon(s) Worcestershire sauce; 1 teaspoon(s) dry mustard; 1/2 pound(s) (8 oz.) sharp cheddar cheese, shredded (from wisconsin if you can find it); ## CHEESE CURDS; 5 ounce(s) beer (same as above); 5 ounce(s) pancake mix, may use bisquick; 1/2 teaspoon(s) salt; 1 - egg; 2 1/2 pound(s) cheese curds at room temperature (may substitute 1-inch chunks of mozzarella); - oil for frying

www.justapinch.com

FOR THE SOUP: In a large saucepan over medium heat, melt the butter. Add the onion, celery and carrots and saute until onions are translucent and soft, about 4 or 5 minutes....

View Original

Share this recipe:

Ingredients

## SOUP
4 tablespoon(s) butter
1 medium onion, finely chopped
2 stalk(s) celery, finely chopped
1 medium carrot, finely chopped
1/3 cup(s) all-purpose flour
1 cup(s) chicken stock
12 ounce(s) pale ale
1 cup(s) milk or half-and-half
2 teaspoon(s) Worcestershire sauce
1 teaspoon(s) dry mustard
1/2 pound(s) (8 oz.) sharp cheddar cheese, shredded (from wisconsin if you can find it)
## CHEESE CURDS
5 ounce(s) beer (same as above)
5 ounce(s) pancake mix, may use bisquick
1/2 teaspoon(s) salt
1 - egg
2 1/2 pound(s) cheese curds at room temperature (may substitute 1-inch chunks of mozzarella)
- oil for frying