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

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