Brewer’s Cache

Last night I was preparing some Wisconson Sausage Soup, rich, creamy, cheesy, and delicious, and hadn’t realized earlier that my recipe called for beer. Fortunatly for me, my latest batch of Belgium Wit Beer was JUST ready to go. If I had tried to make this soup two days ago, I would now have a 12-pack of commerical swill in my fridge.

For those of you interested. Here is the recipe for the soup:

Wisconson Sausage Soup

1/2 cup butter ( 1 stick )
1 carrot, chopped
1 onion, diced
1 heaping TB of garlic, chopped ( I prefer a lot, you decide what is best for you )
1 cup AP flour
2 cups milk
3/4 cup beer
2 cups chicken broth
1 bay leaf
1 ts dry mustard
1 ts salt
1 ts Worchestershire sauce
3 ounces Swiss Cheese, shredded
6 ounces Sharp Chedder Cheese, shredded
1 lbs of smoked sausage

Directions:

1) Melt butter in a medium sauce pan. Add onion, carrot, and garlic. Sautee over medium heat until onion is softened.

2) Add flour and cook over low heat for 5 minutes. Stirring often. This will be very thick but it shouldn’t stick too badly if you keep it moving.

3) Add milk, chicken broth, and beer. Add the mustard, salt, Worchestershire sauce, and the bay leaf. Cook over medium low heat until the sauce has thickened. If the sauce coats the back of a spoon nicely, the sauce is ready.

4) Meanwhile: sauteee quartered sausage. Blot extra greese with paper towel.

4) Whisk in the shredded cheese. Add cheese in increments. Do not add more cheese until the previous bit has melted.

5) Add in the sausage.

6) Server warm. Enjoy

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