Sun N Lake Newsletter Dec 2019 P2_SUN82024 December Newsletter | Page 10

RECIPE FROM THE CHEF
Recipe
Chef
from the
This is a recipe for a great cheese soup that is a favorite of some
of our members here at Sun n’ Lake.
Kevin Heim
Executive Chef
Wisconsin Beer Cheese Soup
Serves 8
Ingredients
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½ lb. Diced Smoked Bacon
2 Cups Diced Carrots
2 Cups Diced Sweet Onion
2 Cups Diced Celery
2 Tablespoons Minced Garlic
2 Quarts Chicken Stock
4 Cups Yuengling Lager
Roux
• ½ lb. Butter
• 2 Cups All Purpose Flour
10
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3 Tablespoons Coleman’s Dry Mustard
1 Tablespoon Paprika
2 lbs. Shredded Sharp Cheddar Cheese
4 Dashes Hot Sauce
4 Dashes Worcestershire Sauce
Salt and Black Pepper