Backstage Bonanza: Cookin' Up a Storm for Charlie Berens

You Betcha, This Meal's Tastier Than a Hot Dish at Grandma's!

Well, hot dang! Chef Kevin and his gang just knocked it outta da park once more. This time, they whipped up a mouthwatering Wisconsin-themed feast fit for none other than the one and only Charlie Berens. After four packed-to-the-rafters shows at the Riverside Theater, we figured Charlie'd be hankerin' for some good ol' Wisconsin grub, and I tell ya what, we delivered it up proper, just like we do back home! (Wait a dang minute, we ARE home!) 

Keep yer eyes peeled 'cause here's the scoop on the recipe for our Wisconsin Cheddar & Broccoli Soup (made with Miller High Life, of course!), dished out exclusively backstage in the Pabst Theater Group kitchens. Trust ol' Charlie, it's gonna have ya droolin' and beggin' for a taste yourself, don'tcha know!

Wisconsin Cheddar & Broccoli Soup (with Miller High Life)

What you will need:

Two heads of broccoli

2oz butter 

1/2 onion diced 

1/2 cup flour

3 cups of chicken or vegetable stock 

1 cup of whole or 2% milk 

1-2 cups shredded cheddar cheese

1oz Worcestershire sauce 

Beer (Miller High Life, in this case)

1oz your favorite hot sauce i.e tobasco/Cholula 
 

Procedure: 

Alrighty, folks, buckle up 'cause we're about to whip up a batch of Wisconsin broccoli cheese soup that'll make your taste buds do a happy dance! First off, grab those broccoli heads and give 'em a good ol' trim. Cut off the bottom bits of those stems and toss 'em in the compost heap. Then, chop up the rest of those stems and florets into bite-size pieces. Don't get too hung up on perfection, 'cause we're gonna blend this baby up later anyhow.

Take about half of those florets and set 'em aside. We're gonna sprinkle those on top later like little green confetti.

Now, get yourself a trusty pot, the thicker the better. Toss in some diced onion and a dollop of butter, and let 'em mingle over medium heat. Once those onions start to get all see-through and translucent, it's time to throw in half a cup of flour. Give it a good ol' stir with a wooden spoon, then pour in that milk. And grab that whisk, we're gonna need it to get everything all cozy together.

Next up, pour in your chicken or veggie stock and toss in those chopped broccoli bits. Oh, and don't forget to leave some florets for later!

As that soup starts to bubble away, that flour is gonna work its magic and thicken everything up. And once it's simmerin', crank that heat down to low and keep stirrin' so nothin' sticks.

After about 30 minutes of simmerin', take that pot off the stove and get your immersion blender ready. Blend that soup until it's smoother than a fresh jar of peanut butter.

Back on the stove it goes, over low heat this time. Now, it's cheese o'clock, folks! Slowly sprinkle in that shredded cheese while givin' it a good stir. Once it's all melted and gooey, we're almost there.

Time to season it up! Pour in your favorite lager, anywhere from half a cup to a whole can, depending on how much of a beer bath you want your soup to take. Then, hit it with some salt, pepper, a dash of hot sauce, and a splash of Worcestershire sauce for that extra kick.

Toss those reserved florets back into the pot and let 'em swim around for a bit. And if you're feelin' fancy, fry up some sauerkraut for an extra Wisconsin touch. Trust me, it's gonna take this soup to a whole new level of deliciousness!

And there you have it, folks, a steamin' hot bowl of Wisconsin broccoli cheese soup that'll warm you up from the inside out. Dig in and enjoy!

Author

By: Hillary Gunn

Hillary is the Creative Marketing Manager for the Pabst Theater Group. You'll find her behind the scenes curating content right here on our Green Room blog, dreaming up captivating social media campaigns, overseeing the PTG Street Team, and coordinating our dedicated team of house photographers.