Organic Valley, a farmer owned organic dairy cooperative.
1723 Owners Strong
Melting Pot Beer Cheese Soup
- Prep time
- 20-30
- Total Time
- 40-50
“We feature Organic Valley products at our farm and inn,” says Lisa Kivirist, the contributor of this recipe. Lisa is co-author of ECOpreneuring and Rural Renaissance with her husband, John Ivanko. She and her family run Inn Serendipity, a farm and bed-and-breakfast outside Monroe, Wisconsin that is completely powered by renewable energy.
“Give me a piece of paper and pencil and I might choke out a few stick figure drawings for you,” writes Lisa. “I’m not much of an artist in the traditional sense. But give me a chunk of cheddar, some beer, fresh veggies and other local ingredients, and I transform into the artistic ninja of my kitchen.” Taste her wonderful beer cheese soup and you might be transformed yourself!
Ingredients
3/4 cup (6 ounces) Organic Valley Butter
1 cup finely chopped onions
1 tablespoon minced garlic
1 cup broccoli florets, cut into small pieces
1 cup finely chopped carrots
2 cups flour
2 cups chicken stock
12 ounces beer
3 teaspoons Worcestershire sauce
3 1/2 - 4 cups Organic Valley Milk
3 tablespoons maple syrup
2 teaspoons dry mustard
2 teaspoons salt (or to taste)
4 Organic Prairie Italian Chicken Sausages (one 12-ounce package), cut into small pieces
5 cups grated Organic Valley Cheddar cheese
Directions
1. Heat butter in a large pot over medium flame. Add onions and garlic. Sauté until onions are soft and translucent.
2. Add broccoli and carrots. Cook about 5 minutes, stirring occasionally.
3. Stir in flour, making sure vegetables are coated.
4. Stir in chicken stock. Bring to a boil over high heat.
5. Stir in beer, Worcestershire sauce and 3 1/2 cups of the milk. Reduce heat to low, simmer 10 minutes.
6. Add maple syrup, mustard, salt and sausage. Cook 5 minutes longer.
7. Slowly add cheese by the handful, stirring constantly, until cheese is melted and soup begins to bubble. If the soup is too thick, add more milk at this point.
Comments
Hi Tricia, Thanks for pointing that out. It's been removed from the vegetarian heading.
Thanks - and it sounds fabulos!!!
Hi JJ, Thanks for bringing this to our attention! Terese and Lisa confirmed that you are correct - it is only 3/4 cup of butter total. I've corrected it now.
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