Wisconsin Sausage Soup
Created by kberry on October 29, 2011
- Servings: 8-12
- Prep Time: 30m
- Cook Time: 30m
- Recipe #1684
Ingredients
- 1/2 cup butter
- 1 onion, chopped
- 1 carrot, grated (large)
- 1 teaspoon garlic, minced
- 1 cup all-purpose flour
- 2 cups chicken broth or stock
- 2 cups milk
- 3/4 cup beer
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon salt (optional)
- 1/2 teaspoon dry mustard
- 1 bay leaf
- 7 ounces cheddar cheese shredded
- 3 ounces Swiss cheese shredded
- 1/2 lb smoked sausage (I use Hillshire Farm)
- 1 -2 cup frozen corn (optional)
How to Make
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Step 1: Melt butter in medium saucepan over medium heat.
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Step 2: Add onion, carrot, and garlic and saute until softened
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Step 3: Add flour, cook 5 minutes, stirring often.
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Step 4: Add chicken broth, milk, beer, Worcestershire, salt, mustard, and bay leaf.
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Step 5: Reduce heat to low and cook until soup has thickened, whisking often.
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Step 6: Remove and discard bay leaf.
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Step 7: Slowly whisk both cheeses into soups until combined and smooth.
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Step 8: Cut sausage lengthwise into quarters, then slice into 1/2 inch pieces.
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Step 9: Saute sausage in a small skillet over medium-high heat until heated through.
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Step 10: Blot excess fat from sausage with paper towels.
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Step 11: Add sausage to soup and stir.
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Step 12: Serve hot with crackers or crusty bread.
Nutritional Facts
- 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