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 BRATS AND BEER CHEDDAR CHOWDER
With a wink and a nod to my proud Wisconsin upbringing. Brats, beer, and cheese... What's not to love?? =) One of our favorites on Packer Game Day, (Go Pack!) along side a great loaf of garlic bread or rye bread. Originally found in a Midwest Living Magazine a few years back. Grab a beer and be an honorary "Cheese Head" for a...
Provided by Family Favorites
Categories Other Soups
Time 40m
Number Of Ingredients 11
Steps:
- 1. In a large saucepan, melt the butter over medium heat. Add onion, carrot and shallots. Reduce heat to medium low. Cook, stirring frequently, about 10-15 minutes or until the onion is very soft and golden.
- 2. In a large screw top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk (or cream) and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually, stir in the cheese; reduce heat to low. Cook stirring frequently until cheese melts, but do not boil!
- 3. Stir in the bratwurst and beer. Stir until just heated through. Serve. Garnish with freshly chopped chives or green onion tops and a sprinkle of shredded cheddar as garnish. Serve with warm rye bread, garlic bread or any crusty bread. Also wonderful served in bread bowls.
ANDOUILLE SAUSAGE SOUP
I make a soup every football Sunday. I came up with this recipe because I wanted to use lots of vegetables to keep it healthy, but wanted it to be interesting. My wife suggested adding the andouille and now it's one of my favorite andouille sausage recipes. -Steven Thurner, Janesville, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a 6-qt. stockpot, heat oil over medium heat. Add onions, carrots and green pepper; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Remove from pot., In same pot, brown sausage over medium heat. Add potatoes, tomatoes, Worcestershire sauce, pepper, broth and onion mixture. If desired, stir in liquid smoke and cayenne. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. If desired, top servings with sour cream.
Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 540mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges
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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