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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
1/2 cup butter |
1 chopped medium sized yellow onion |
at least 1/2 cup chopped carrot |
at least 1/2 cup chopped celery |
1 cup all-purpose flour |
2 cups chicken broth |
1 (12-ounce) beer of choice (recommended: sierra nevada pale ale or blind pig) |
7 ounces extra-sharp cheddar, shredded |
7 ounces processed swiss cheese, shredded |
2 cups half-and-half |
1/2 teaspoon salt |
1/2 teaspoon dry mustard |
1/2 teaspoon worcestershire sauce |
1 pound smoked sausage (recommended: otto's smoked polish ring) |
Directions:
1. Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan. Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes. Add sausage to the soup, transfer to a large serving bowl and serve hot.
2. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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