Wisconsinsausagesoup Recipes

SAUSAGE CHEESE SOUP, WISCONSIN, NO BEER

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.

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.