To make it the way they do in Wisconsin, use sharp orange cheddar cheese and top the soup with popcorn.
By Lynn Clark | December 20, 2011
<< Back to Article: Shaping Up Wisconsin Cheddar Beer Soup
The recipe sounds great but the amount of cups of chicken broth is blank.
Please let me know what it is.
Hi, is it not showing up? It should read 1¾ cups low-sodium chicken broth.
Is American Cheese something like Velveeta? Here is Canada we don’t call the cheese American…just processed.
I’m allergic to the whey protein in American cheese. Is there something I can substitute with? I can eat any cheese that doesn’t have whey protein in large amounts. Could this be done with let’s say a sharp cheddar and then a mild cheddar?
You could at least use Leinenkugel beer!
This was so yummy! To the questions about cheese above – any cheese that melts really well will probably be an adequate substitute.
The American cheese you get at the deli counter is processed cheese, its just not as processed as say Velveeta or the Kraft Singles you put on cheese burgers. I bet you could use those if you absolutely had to, although the recipe doesn’t recommend it. Also, according to Wikipedia, American Cheese was originally a mix of Colby and Cheddar, so maybe just try Colby and see how it melts in? Does that have too much whey for you? The point is just to find something that melts better than cheddar to avoid that gritty texture. Give it a try and let us know how it works out!
Wait – ATK has a recipe for American Cheese! Now you can make your own to make the soup with: http://www.americastestkitchenfeed.com/do-it-yourself/2011/09/how-to-make-american-cheese/
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