Cheddary Beer Soup
This hearty cream soup is brimming with a multiplicity of complementary flavors such as cheddar cheese, beer, cabbage and smoked sausage. Recipe by Chef Thomas Catherall, C.M.C.
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 (10.25-ounce) cans chicken stock
1/2 cup beer
1 tablespoon Dijon mustard
2 cups half-and-half (light cream), heated
2 cups Wisconsin Sharp Cheddar Cheese, shredded
1 pound fully-cooked smoked sausage, cut into bite-sized chunks
- Melt butter in large, heavy saucepan. Add onion and cabbage. Cook and stir over medium-high heat until vegetables are translucent.
- Stir in flour; cook 1 minute. Add broth, beer, and mustard. Cover and simmer 30 minutes.
- Add hot half-and-half (light cream), 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.