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1
Cook wild rice, set aside (or you can use precooked wild rice from the can).
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2
Cook bacon, chop & then set aside.
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3
Saute onion and mushrooms in (2 tbsp) butter until tender. Set aside (or dump into bacon & rice pan/bowl to save room).
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4
Warm (6 tbsp) butter in a small pan, add flour and cook for 3-4 minutes on low heat, stirring frequently, which will make a nice (roux) paste. Set aside.
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5
Bring chicken stock to a low boil.
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6
Stir in flour/butter mixture until dissolved.
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7
Reduce heat to low and cook for 10 minutes, stirring often to prevent burning. Add sour cream, Worcestershire Sauce, garlic powder, celery salt, ground mustard, Tabasco, & pepper.
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8
Add wild rice, bacon, mushrooms, & onion, then stir in cheese until completely melted.
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9
Cook on low-medium heat for 15 minutes, stirring occasionally.
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10
Slowly add Lienie's Red and cook for 15 - 30 minutes on med-low, stirring frequently (adjust consistency by adding more Leinie's or flour if necessary). Careful to not hard boil.
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11
Add additional pepper, wild rice, bacon and/or mushrooms to taste.
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12
Garnish with additional bacon and/or popcorn and a couple shreds of cheese. Side with a sourdough boule or similar fresh bread; when tail-gaiting use sourdough croutons.
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13
Freeze it, gift it, love it. This is THE soup that all your friends will want the recipe for!
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14
Ignore nutrition facts -if your worried about fat or calories you probably shouldn't make beer cheese soup : ) Bon Appetit !
