Leinenkugel’s Wild Beer Cheese Soup

Place in soup kettle at medium heat:
32-oz. chicken broth
1 cup chopped carrots
1 cup chopped broccoli
3/4 cup chopped celery
1 1/2 cups cooked chicken or turkey
(cubed)

Saute in a large frying pan:
3 tablespoons extra virgin olive oil
1 large onion
6 cloves crushed garlic
8-oz. sliced mushrooms (add these after
onions become translucent.)

Add to frying pan:
2 cans potato soup
I can water
12-oz. Leinenkugel’s® Honey Weiss (If
you prefer a heartier flavor, use Leinenkugel’s Red Lager®.)
Cook over medium heat until mixture is hot, and then add:
8-oz. cubed Velveeta® cheese  

Add frying pan mixture to soup kettle once cheese is completely melted and turn heat setting on kettle to medium
low.

Add to kettle:
2 1/2 cups cooked wild rice
1 1/2 teaspoons Worcestershire Sauce
1 bay leaf
1/2 teaspoon nutmeg
1 1/2 teaspoons basil
Salt and pepper to taste
Cook over low heat for 2 hours.
Enjoy with a Leinenkugel’s Honey Weiss!
—Peg Leinenkugel