Wisconsin Cheese Soup - Kitchen Cat
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★ Kitchen Cat ★ Wisconsin Cheese Soup Recipe.
A recipe from the KC Soups & Stews collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
Salt
1/2 : Green Pepper; Seeded
1/2 c : Ham; Finely Chopped, Cooked
1 qt : Chicken Broth
1/2 ts : Dry Mustard
1 md : Onion; Finely Chopped
1/2 c : Flour
2 md : Carrots; Finely Chopped
Black Pepper; Freshly Ground
5 tb : Butter or Margarine
1 qt : Milk
2 Ribs : Celery; Finely Chopped
1 lb : Sharp Cheddar Cheese; Grate
5 : Mushrooms; Chopped
1/2 ts : Paprika
1/4 ts : Cayenne; (Up to 1/2 T.)
2 tb : Cornstarch
Canadian Cheddar Cheese Soup - Le Cellier - EPCOT at Walt Disney World
You can make this Canadian Cheddar Cheese Soup from Le Cellier Steakhouse - EPCOT at home just like the Disney chefs. 4K walk through outlining all the steps in under 4 minutes. Recipe below.
Changes to recipe released by Disney: more info on exactly what ingredients to buy and how to make the roux before adding vegetables.
Serves 10
Ingredients:
12oz package of thick cut Applewood smoked bacon, cut into 1/2-inch pieces (must be smoked!)
(8oz of package will be used in soup and the rest for garnish)
1 medium red onion, cut into 1/4-inch pieces
3 celery ribs, cut into 1/4-inch pieces
4 tablespoons unsalted butter (you will add salt to taste)
1 cup King Arthur all-purpose flour (correct protein content)
4 cups chicken stock not broth (stock is made from the bones)
4 cups whole milk (do not use other % fat content milk)
1 pound old English style white cheddar cheese, grated (see video...it's coarse when broken)
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Coarse salt, freshly ground pepper to taste
1/2 cup warm Canadian golden lager or any pale lager-style beer (I used Moosehead lager)
Chopped scallions or chives, for garnish
Directions:
Make roux:
1. In a big heavy pot (8 qt or bigger) cook all bacon, stirring, over medium heat for about 5 minutes, or until lightly browned. Reserve 1/2 for garnish.
2. Add butter to melt and form the base for the roux.
3. Add flour and cook, stirring, for about 4 minutes over medium heat. This cooks the flour properly.
4. Add red onion, celery, and butter and sauté about 5 minutes.
Boil then simmer for 15 minutes:
5. Whisk in chicken stock, break up chunks, and bring to boil for 1 minute.
6. Reduce heat to simmer and cook for 15 full minutes, stirring occasionally.
Simmer LOW temperature or just with residual heat:
7. Add whole milk and continue to simmer for 15 minutes. Do not boil after milk is added.
Add the rest of the ingredients off the heat:
8. Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper.
9. Stir until cheese is melted in.
10. Blend with immersion blender until bacon turns to tiny bits and soup is smooth.
11. Stir in warm beer.
12. Serve the soup hot, garnished with bacon, chopped scallions or chives.
Music Credits: Backbay Lounge Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License .
#cheddarcheesesoup #ceddarcheesesouprecipe #epcotcheddarcheesesoup
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Detroit's Famous Hudsons Department Store Recipe (We Make Their Canadian Cheese Soup)
Let's go back to a time when fancy department stores had full-scale restaurants like Hudsons of Detroit! Hudsons was famous for two of their recipes such as the Canadian Cheese Soup we'll be making today.
JL Hudson started a modest store in Detroit in 1881 and made it grow into a behemoth that stood a whopping 25 stories tall and took up a whole city block! And with 5 restaurants, you could stay from opening till closing and never miss a meal. So, get out your soup pot, and let's bring back a little bit of the glory days of Hudsons!
What you'll need:
4 T Butter
1 T Diced Onion
1/2 c Diced Celery
1/2 c Diced Carrot
1/2 c All-Purpose Flour
1 T Cornstarch
1/8 tsp Paprika
1/8 tsp Baking Soda
3 c Whole Milk
3 c Chicken Broth
2 lbs Sharp Cheddar Cheese
2 drops Angostura Bitters (optional)
Salt and Pepper
Parsley for garnish (optional)