Cheddar Sausage Soup
- 4 tablespoons (½stick) butter
- ⅓ cup chopped green onion
- 1 (8-ounce) package fresh cabbage, shredded for coleslaw
- ¼ cup all-purpose flour
- 2 (10 ¼-ounce) cans chicken stock
- ½ cup beer
- 1 tablespoon Dijon mustard
- 2 cups half-and-half, heated
- 2 cups (8 ounces) shredded sharp Cheddar cheese
- 1 pound precooked smoked sausage, cut into bite-sized chunks
Instructions:
Use your favorite beer to flavor the creamy cheese base for this main-dish sausage soup.
- Melt the butter in a large, heavy saucepan. Add the onion and cabbage. Cook and stir over medium-high heat until the vegetables become translucent. Stir in the flour; cook 1 minute. Add the stock, beer, and mustard. Cover and simmer 30 minutes. Add the hot half-and-half, cheese, and sausage. Warm gently until heated through and the cheese melts.