How to make beer cheese soup courtesy of Aaron Rodgers' restaurant Hom
Aaron Rodgers looks for an open receiver during the first quarter.Photo: Image by Mark Hoffman - Journal Sentinel
GREEN BAY - Aaron Rodgers is more than just the Packers quarterback. He devotes a lot of his time to charity, and is the co-owner of Hom Wood Fired Grill in Milwaukee.
The restaurant's beer cheese soup is a favorite, and you can find out how to make it at home, thanks to People magazine.
Wisconsin Beer Cheese Soup
5 onions, minced
3 carrots, minced
3 stalks celery, minced
1¼ lbs. butter
3 cups all-purpose flour
5 bottles dark beer
1 gallon chicken stock
2 qts. heavy cream
2 tbsp. dry mustard
⅓ cup Worcestershire sauce
Salt and pepper, to taste
2 cups smoked Gouda cheese, grated
2 cups aged white cheddar cheese, grated
Garlic sourdough croutons or popcorn for garnish, if desired
1. In a large pot over low heat, cook the onions, carrots and celery in the butter until the veggies are translucent, stirring frequently so that little to no browning takes place.
2. Add the flour. Stir until combined, then cook for 2 minutes over low heat.
3. Add the beer, chicken stock and heavy cream. Let simmer for 5-10 minutes.
4. Stir in the dry mustard and Worcestershire. Season with salt and pepper.
5. Slowly whisk in the grated cheeses until thick and creamy.
6. Immediately before serving, garnish with garlic sourdough croutons or fresh popcorn.