Wisconsin Sausage Soup

By Lalamirand

Looking for something different one day I came across this recipe.
It's from a recipe book called "Cooking with Beer".
Using a "Bock" beer will enhance the savory sausage flavor of this soup.

Ingredients

• 1/2 cup butter
• 1 onion, chopped
• 1 carrot, grated (large)
• 1 teaspoon garlic, minced
• 1 cup all-purpose flour
• 2 cups chicken broth
• 2 cups milk
• 3/4 cup beer
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt (optional)
• 1/2 teaspoon dry mustard
• 1 bay leaf
• 7 ounces cheddar cheese, shredded
• 3 ounces swiss cheese, shredded
• 1/2 lb smoked sausage (I use Hillshire Farm)
• 1 -2 cup frozen corn (optional)

Preparation

Step 1

1 Melt butter in medium saucepan over medium heat. 2 Add onion, carrot, and garlic and saute unitl softened. 3 Add flour, cook 5 minutes, stirring often. 4 Add chicken broth, milk, beer, Worcestershire, salt, mustard, and bay leaf. 5 Reduce heat to low and cook until soup has thickened, whisking often. 6 Remove and discard bay leaf. 7 Slowly whisk both cheeses into soups until combined and smooth. 8 Cut sausage lengthwise into quarters, then slice into 1/2 inch pieces. 9 Saute sausage in a small skillet over medium-high heat until heated through. 10 Blot excess fat from sausage with paper towels. 11 Add sausage to soup and stir. 12 Serve hot with crackers or crusty bread.