Wisconsin cheese and beer soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Stick butter | |
| 4 | Links Aidells® smoked chicken/apple sausage; chopped | |
| 2 | cups | Chopped onion |
| 2 | cups | Diced carrot |
| 1 | cup | Thinly sliced celery |
| ⅓ | cup | All-purpose flour |
| 1 | 12-oz bottle lager beer | |
| 3 | cups | Chicken stock |
| 2 | cups | Diced red potatoes |
| 2 | cups | Milk |
| 3 | cups | Grated sharp cheddar cheese |
| 1 | teaspoon | Dried thyme |
| 2 | teaspoons | Worcestershire sauce |
| 2 | teaspoons | Paprika |
| 2 | tablespoons | Tomato paste |
| Salt and pepper; to taste | ||
| Tabasco® sauce; to taste | ||
Directions
In a 4-quart pot, melt butter over medium heat. Put in sausage, onions, carrots and celery, and cook 5 minutes. Stir in flour. Whisk in the beer and stock and bring to a boil. Lower the heat and simmer until the soup thickens slightly, 5 minutes. Add potatoes and cook for 5 to 10 minutes until tender. Stir in milk, cheese, thyme, Worcestershire, paprika and tomato paste. Continue stirring until cheese is melted and soup is smooth.
Taste for salt, pepper and Tabasco.
Sausage substitutions: Smoked Chicken and Apple Sausage, Smoked Hunter's Sausage, Smoked Bier Sausage, Cajun Brand Andouille, Smoked Duck and Turkey Sausage, Smoked Whiskey Fennel Sausage, Smoked Turkey and Chicken Pesto Sausage.
Recipe by: www.aidells.com
Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Mar 23, 1998