Beer and Brat Cheese Soup

By KennyB07

Ingredients

• 6 links Parkview Bratwurst
• 4 12-ounce bottles Monterrey Cerveza
• 4 tablespoons Countryside Creamery Unsalted Butter
• 1 large onion, diced
• 1 tablespoon Stonemill Essentials Minced Garlic In Olive Oil
• 1 teaspoon Stonemill Essentials Crushed Red Pepper
• 5 tablespoons Baker’s Corner All Purpose Flour
• 1 cup Friendly Farms Heavy Whipping Cream
• 32 ounces SimplyNature Organic Chicken Broth
• 1/2 cup Casa Mamita Medium Salsa
• 8 ounces Happy Farms Pepper Jack Cheese, shredded
• 8 ounces Happy Farms Sharp Cheddar Cheese, shredded
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon Burman’s Hot Sauce
• 1/2 teaspoon Nature’s Nectar Lemon Juice
• Friendly Farms Sour Cream, to taste

Details

Servings 10
Preparation time 15mins
Cooking time 60mins
Adapted from aldi.us

Preparation

Step 1

In a medium pot, simmer bratwurst in beer, until fully cooked, about 15 minutes. Remove bratwurst and set aside.
Continue cooking until beer is reduced by half, reduce heat and simmer for 20 minutes.
In a medium pot, heat butter and sauté onions until translucent. Add garlic and crushed red pepper, cook for 2 minutes.
Sprinkle the flour over the vegetable mixture and whisk to create a roux. Cook until the roux has turned a light brown color, then whisk in cream and broth. Simmer for 5 minutes.
Stir in salsa and return to simmer. Gently stir in cheese.
Slice the bratwurst into half moons and return to soup pot. Add Worcestershire, hot sauce and lemon juice.
Add reduced beer, stir until combined. Top with sour cream and serve.
TIP: When making cheese soup, never let the mixture boil. This will cause the mixture to break. If it appears to break, stir in 1 cup of sour cream to bring it back together.