wisconsin beer cheese soup with fried cheese curds

Ingredients For wisconsin beer cheese soup with fried cheese curds

• SOUP
• 4 Tbsp

  butter
• 1 md

  onion, finely chopped
• 2 stalk

  celery, finely chopped
• 1 md

  carrot, finely chopped
• 1/3 c

  all purpose flour
• 1 c

  chicken stock
• 12 oz

  pale ale
• 1 c

  milk or half-and-half
• 2 tsp

  worcestershire sauce
• 1 tsp

  dry mustard
• 1/2 lb

  (8 oz.) sharp cheddar cheese, shredded (from wisconsin if you can find it)
• CHEESE CURDS
• 5 oz

  beer (same as above)
• 5 oz

  pancake mix, may use bisquick
• 1/2 tsp

  salt
• 1

  egg
• 2 1/2 lb

  cheese curds at room temperature (may substitute 1-inch chunks of mozzarella)
• oil for frying