WISCONSIN SAUSAGE SOUP
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.
Provided by KGCOOK
Categories Cheese
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 16
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.
SAUSAGE CHEESE SOUP, WISCONSIN, NO BEER
Make and share this Sausage Cheese Soup, Wisconsin, No Beer recipe from Food.com.
Provided by personalchef
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in medium saucepan over medium heat.
- Add onion, carrot and garlic; sauté until softened.
- Add flour; cook 5 minutes, stirring often. Add chicken broth, milk, Worcestershire sauce, salt, mustard and bay leaf.
- Reduce heat to low; cook until soup has thickened, whisking often. Remove and discard bay leaf.
- Slowly whisk cheeses into soup until blended and smooth.
- Cut Smoked Sausage lengthwise into quarters, then slice into 1/2-inch pieces. Sauté sausage in small skillet over medium-high heat until heated through. Blot excess grease with paper towels; add sausage to soup. Serve soup hot.
Nutrition Facts : Calories 836.5, Fat 57.5, SaturatedFat 31, Cholesterol 157.9, Sodium 2041.9, Carbohydrate 37.9, Fiber 1.7, Sugar 3, Protein 41
WISCONSIN CHEESE SOUP
Make and share this Wisconsin Cheese Soup recipe from Food.com.
Provided by weekend cooker
Categories Chicken
Time 45m
Yield 4 1/2 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan melt butter.
- Add onion, carrots, and celery, cook until tender.
- Stir in flour, cook and stir 2-3 minutes or until bubbly.
- Stir in baking soda.
- Gradually stir in milk, and broth, bring to a boil, reduce heat and simmer, stirring until mixture thickens slightly, about 10-15 minutes.
- Add cheese, and red pepper, stirring until melted and well blended.
- Garnish with parsley.
WISCONSIN NATIVE'S BEER CHEESE SOUP
As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!
Provided by SAVVYHOSTESS
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g
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