Sausage Cheese Soup Wisconsin No Beer Recipes

WISCONSIN NATIVE'S BEER CHEESE SOUP

Steps:

• In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
• Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
• Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

WISCONSIN SAUSAGE SOUP

Steps:

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