When you think of the Badger State, you think of three things: beer, brats and of course, cheese. Wisconsin has led the United States in cheese making since 1910, producing a whopping 2.9 billion pounds in 2013. What a lotta gouda! As for the beer and brats, we can thank the influx of German immigrants, who came in waves in the second
half of the nineteenth century. Many of these immigrants were lured by inexpensive farmland, which in turn led to the state’s large dairy production. In 1940, license plates in Wisconsin boasted the slogan “America’s Dairyland.” This soup is a delicious combination of all three Wisconsin products. If you’re cheering on the Wisconsin Badgers this weekend or hosting a viewing party for the Final Four, this soup would be a perfect addition.
Get a taste of beer, brats and cheese at the Dairy State Cheese and Beer Fest, April 18, 2015, in Kenosha.
Cheesy Brat and Beer Soup
Recipe adapted from the Wisconsin Milk Marketing Board
• 2 tablespoons olive oil
• 2 medium onions, finely chopped
• 1 medium carrot, coarsely chopped
• 14 oz. chicken or vegetable broth
• 1/3 cup flour
• 1 cup milk (2 percent preferred)
• 1/4 teaspoon black pepper
• 1 tablespoon Dijon mustard
• 10 ounces Wisconsin cheddar cheese
• 4 links of grilled bratwurst (can substitute Polish sausage), sliced ½ inch thick
• 12 ounces beer (Pilsner style)
Heat oil over medium heat in a large saucepan. Add onions and carrots, cook until they are soft. In a separate bowl, whisk flour into the broth, breaking up any lumps. Stir into the vegetable mixture. Add milk, pepper and mustard. Cook for 5 to 10 minutes until the mixture thickens. Gradually stir in the cheese, taking care not to overheat or the cheese will become stringy. Add the sliced brats and beer. Cook until heated through. Top with additional shredded cheddar if desired.