Wisconsin Beer Cheese Soup from The Old Fashioned in Madison, Wisconsin
Our last day in Madison would not have been complete without lunch at The Old Fashioned, which is known for serving traditional Wisconsin fare. In fact, it was just voted one of the Top Ten Places to Eat Like a Local by USA Today. We sure thought so…lots of Wisconsin brews, brats and rich and creamy mac and cheese (made with Wisconsin cheese, of course) is on the menu here. I bet they are celebrating National Bratwurst Day today!
We ordered several different traditional Wisconsin dishes, including the
caloric laden very cheesy macaroni and cheese.
After lunch, we
really needed a major nap and a diet a nice stroll through downtown, so we wandered down State Street to see the sights.
No visit to Madison would be complete without a visit to The Chocolate Shoppe, which is actually an ice cream parlor. Talk about rich ice cream…their sign says it all.
Yes, this was one of the creamiest and
most fattening decadent ice creams I have ever put in my mouth and after you read their disclaimer, you know why.
We had a great trip to Madison and I can highly recommend a visit to this city. It’s a great way to experience a little slice of the Midwest.
The folks at The Old Fashioned have been kind enough to share their recipe for traditional Wisconsin Beer Cheese Soup with me. Needless to say, after all of our recent travel, I have not had a chance to make this, so there is no photo to share with you. Picture luscious cheesy beer soup topped with popcorn and chives. I know you can do it. 😉
This recipe makes 10 to 12 good sized bowls, so be sure to whip up a batch when you have a house full of hungry folks that will appreciate a delightful and cheesy Wisconsin favorite!
Enjoy the rest of your week!
Wisconsin Beer Cheese Soup
2 quarts House Brew beer ( Bock beer)
1 1/2 quarts Water
1 Yellow Onion, julienned
1 Bay Leaf
2 quarts Heavy Cream
1/4 cup Cornstarch
2 1/2 pounds Aged Wisconsin cheddar
1/2 tsp Celery Salt
1/2 tsp White Pepper
1. Simmer first four ingredients in a large stockpot for 30 minutes.
2. Strain, return beer mixture to pot, add cream, and bring to a simmer.
3. Dissolve cornstarch in a small amount of water and whisk into pot. Soup will thicken a bit.
4. While warm, whisk in cheese, one handful at a time, bringing soup back up to temperature between bags.
* IMPORTANT: Do not bring soup up beyond a simmer or it will break!!
5. Season to taste with celery salt and white pepper.
* NOTE: Soup is garnished with popped popcorn and chives.
Recipe courtesy of The Old Fashioned