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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 28 2011

Grilled Cheese and Sausage Soup

2 tbs unsalted butter
1/2 cup diced yellow onion
1/4 cup diced carrot
1/4 cup diced celery
1 tsp minced garlic
1/2 cup all purpose flour
One 14 1/2 ounce can of chicken broth, chilled
1/2 cup dark beer, chilled
2 cups shredded cheddar cheese
1 tsp mustard powder
One 16-ounce package Johnsonville Smoked Brats, sliced on the bias
salt
chopped fresh parsley

Melt the butter in a large skillet over medium heat. Add the onion, carrot, celery and garlic. Saute until the veggies are softened. Add the flour, whisking constantly until all the liquid is absorbed.

Add the cold broth and beer, whisking constantly. Gradually add 1 cup of the cheese, stirring to aid in the melting process. Simmer for five minutes.

Add the mustard and the sausage. Simmer for 20-25 minutes. Season with salt.

Pour the soup into oven-proof bowls. Sprinkle with the remaining cheese. Place under the broiler until the cheese is bubbly and golden brown. Sprinkle with the parsley and serve.