"Looking for something different one day I came across this recipe. It's from a recipe book called "Cooking with Beer". Using a "Bock" beer will enhance the savory sausage flavor of this soup. "

Original is 8-12 servings

Metric US

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Step by Step Method

Step 1

Melt butter in medium saucepan over medium heat.

Step 2

Add onion, carrot, and garlic and saute until softened

Step 3

Add flour, cook 5 minutes, stirring often.

Step 4

Add chicken broth, milk, beer, Worcestershire, salt, mustard, and bay leaf.

Step 5

Reduce heat to low and cook until soup has thickened, whisking often.

Step 6

Remove and discard bay leaf.

Step 7

Slowly whisk both cheeses into soups until combined and smooth.

Step 8

Cut sausage lengthwise into quarters, then slice into 1/2 inch pieces.

Step 9

Saute sausage in a small skillet over medium-high heat until heated through.

Step 10

Blot excess fat from sausage with paper towels.

Step 11

Add sausage to soup and stir.

Step 12

Serve hot with crackers or crusty bread.

Tips

No special items needed.

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Wisconsin Sausage Soup

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