|(I am very proud of my fellow Wisconsinites!)|
|Did I ever mention how much I would love to move to the western part of the state and work for Organic Valley?|
But, here in Wisconsin, some things are more important than others.
And when we get really crazy, we bring them all together in a culinary masterpiece of epic proportions.
(if you're on a diet, I suggest closing your browser... immediately)
That's right. We think beer makes a perfectly acceptable "broth" for soup, and we (or maybe just I) find that most food is best served as a cheese delivery system. The brats just add to the perfection.
Should you feel you need to taste a spoonful of heaven yourself, here's the recipe:
1/2c chopped onions
1 bottle of beer of your choice (I use Guinness)
2 cloves chopped garlic
1 can Campbell's Cheddar Cheese soup
1 soup can milk
1tsp Worcestershire sauce
1tsp Dijon mustard
1lb cheddar cheese - shredded
Couple Johnsonville Bratwursts. (I suppose other brands would be acceptable, but why not use the best?)
In soup pot, fry chopped onions in butter. As soon as they are fully cooked, add all other ingredients except the shredded cheese. (After putting the Campbell's soup in the pot, use the empty can to measure out your milk.) When the mixture is hot (no need to boil) and the Campbell's soup is completely mixed in, stir in the shredded cheese. Stir regularly on medium heat until all the cheese is melted and blended into the soup.
Boil a couple brats until they're at least mostly cooked. Slice brats and brown slices in a pan, then toss into soup. (grilling the brats is excellent, unless your grill is currently buried under 2 feet of snow) I suggest adding brats right before eating - I'm not sure how they would reheat if there was left over soup and they were mixed in.
And just for the record, since this is a dog blog and all, dogs LOVE beer cheese soup. :)