• 8servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter

  2. 1 chopped medium sized yellow onion

  3. At least 1/2 cup chopped carrot

  4. At least 1/2 cup chopped celery

  5. 1 cup all-purpose flour

  6. 2 cups chicken broth

  7. 1 (12-ounce) beer of choice (recommended: Sierra Nevada Pale Ale or Blind Pig)

  8. 7 ounces extra-sharp Cheddar , shredded

  9. 7 ounces processed Swiss cheese , shredded

  10. 2 cups half-and-half

  11. 1/2 teaspoon salt

  12. 1/2 teaspoon dry mustard

  13. 1/2 teaspoon Worcestershire sauce

  14. 1 pound smoked sausage (recommended: Otto's Smoked Polish Ring)

Instructions Jump to Ingredients ↑

  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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