Wisconsin Cheddar Beer Soup

  • Yield: 8 servings


4tablespoons butter
1/3cup green onion, chopped
1-- (8-ounce) package fresh cabbage, shredded for coleslaw
1/4cup flour
2-- (10 1/4-ounce) cans chicken stock
1/2cup beer
1tablespoon Dijon mustard
2cups half-and-half, heated
2cups (8-ounces) Wisconsin Sharp Cheddar Cheese, shredded
1pound fully-cooked smoked sausage, cut into bite-sized chunks


  1. Melt butter in large, heavy saucepan. Add onion and cabbage. Cook and stir over medium-high heat until vegetables are translucent. Stir in flour; cook 1 minute. Add broth, beer, and mustard. Cover and simmer 30 minutes. Add hot half-and-half, Wisconsin Sharp Cheddar Cheese and sausage. Warm gently until heated through and cheese melts.
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