Beer, Sausage & Cheddar Soup

A Wisconsin-style soup that turns the pub trinity of beer, sausage, and sharp cheddar into a bowl of melty, malty satisfaction. The mirepoix simmers an hour in chicken broth to sweeten the carrots and soften the celery into the background, then sharp aged cheddar melts in alongside flour-coated grated cheese to keep it smooth.

Beer goes in last. The bitterness cuts the richness of the cheese while the malt adds a faint caramelized note. A lager keeps things mellow, while a brown ale or amber pushes the malt forward. Worcestershire and dry mustard add tang and bite, and a few dashes of hot sauce keep the cheese from feeling one-note. Serve with crusty bread for dunking.

Pro Tips

• Use sharp or extra-sharp aged cheddar, not mild. Mild cheddar tastes flat against the beer and broth.
• Toss the grated cheese with flour before adding it. The flour coating prevents clumps and keeps the soup creamy instead of stringy.
• Simmer gently after the cheese goes in. Boiling will break the emulsion and give you a grainy texture.
• Choose a beer you’d drink. Beer’s flavor concentrates as it cooks, so cheap beer gets cheaper-tasting in the bowl.

Variations

• Swap the sausage for browned bratwurst slices for a more authentic Wisconsin take.
• Add a cup of popped popcorn to each bowl as a crunchy garnish (a classic regional touch).
• Stir in steamed broccoli florets at the end for a beer-cheddar-broccoli mash-up.