This hearty cream soup is brimming with a multiplicity of complimentary flavors such as cheddar cheese, beer, cabbage and smoked sausage. Recipe by Chef Thomas Catherall, C.M.C.

Cheddary Beer Soup

4 tablespoons butter
1/3 cup green onion, chopped
1 (8-ounce) package fresh cabbage, shredded for coleslaw
1/4 cup all-purpose flour
2 (10 1/4-ounce) cans chicken stock
1/2 cup beer
1 tablespoon Dijon mustard
2 cups half-and-half, heated
2 cups (8 ounces) Wisconsin Sharp Cheddar Cheese, shredded
1 pound fully-cooked smoked sausage, cut into bite-sized chunks

1. Melt butter in large, heavy saucepan. Add onion and cabbage. Cook and stir over medium-high heat until vegetables are translucent.
2. Stir in flour; cook 1 minute. Add broth, beer, and mustard. Cover and simmer 30 minutes.
3. Add hot half-and-half, cheese and sausage. Warm gently until heated through and cheese melts.

Makes 8 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.