Wisconsin Sausage Soup
Recipe: #1684
October 29, 2011
Categories: Cheese, Corn, Appetizers, Christmas, Halloween, New Years, Thanksgiving, more
"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. "
Ingredients
Nutritional
- Serving Size: 1 (263.3 g)
- Calories 504.6
- Total Fat - 34.9 g
- Saturated Fat - 13.8 g
- Cholesterol - 63.1 mg
- Sodium - 800.3 mg
- Total Carbohydrate - 30.4 g
- Dietary Fiber - 2.6 g
- Sugars - 3.6 g
- Protein - 17.8 g
- Calcium - 299 mg
- Iron - 1.1 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.2 mg
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.