State of Wisconsin and a Slow Cooker Soup Recipe

February 15th of every year recognizes the state of WIsconsin. Other wise known as the Badger state the state of Wisconsin became the 30th state. It all stated with a French explorer Jean Nicolet reached Wisconsin while looking for a passage to China. However, it would be a mining boom not fur trading that would lead to the nickname of the state.

MInes in Wisconsin would see miners burrowed into the hillsides much like badgers in search of shelter. Settlers to this area would destroy the homelands of the Ho-Chunk, Menominee, Chippewa and other indigenous people. The state of Wisconsin would gain much from dairy production. In addition breweries became a fixture in the state as well.

During the 1850s immigrants saw many Brewers across Wisconsin the 18th amendment of 1919 prohibited alcohol and many of the self brewers would die out during this time period. In 1933 when the amendment was repealed there was only a few brewers that remained.

The waterways in Wisconsin offer the citizens and visitors of the state many forms of water recreation and sport. Trails around the state help offer perfect places for hiking during warm weather as well Don't forget all the great fun that can be had in the snow in this area as well.

1 medium onion, diced
1/4 cup butter
1 large head of cauliflower (2.5 lbs of
florets)
3 cups water
2 tsp chicken bouillon (or 1 tsp Shirley J
chicken bouillon)
3/4 tsp salt
1/4 tsp pepper
1 tsp Dijon mustard
2/3 cup warmed heavy cream
1/2 cup grated pepper jack cheese
1 1/2 cup grated sharp cheddar cheese
Toppings:  crumbled bacon, croutons, green onions, grated cheddar

1.  Heat a pan over medium high heat on the stove top.  Melt the butter in the pan.  When butter is melted, add the diced onions and sauté for about 5 minutes or until they are translucent and soft.  Add onions and butter to slow cooker.
2.  Cut the cauliflower into florets.  (They don’t have to be super small since you’ll be pureeing it later).  Add the cauliflower to the slow cooker.
3.  Add water, bouillon, salt and pepper to the slow cooker.
4.  Cover and cook on LOW for about 6-8 hours or on HIGH for about 3-4 hours, or until cauliflower is very soft.
5.  Carefully pour or ladle contents of slow cooker into a large blender (you may have to do this part in batches).  Puree until creamy and smooth.  Add back into the slow cooker.
6.  Add the warmed cream into the slow cooker.  Stir in the Dijon mustard and cheeses until they are melted.
7.  Ladle the soup into serving bowls and top with desired toppings.

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