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Wisconsin Cheddar Beer Soup

Ingredients

Roux
1/4C butter
¼ C Flour
1. Melt butter. Mix in flour slowly and set aside
2 T butter
2 ½ C chicken Broth
1/3 C yellow onions
½ C Wisconsin Beer
¼ C chopped carrots
1 T Dijon Mustard
¼ C chopped cabbage
2 Cups heavy cream (heated)
2 Cups aged cheddar cheese, shredded
½ lb bratwurst sausage (baked and sliced)
½ lb Kielbasa (baked and sliced)
pinch white pepper
1 garlic glove, chopped
4 green onions chopped

Directions

1.Melt butter in pan. Saute vegetables with garlic until cooked
2.Add broth, mustard and beer. Stir well until it boils
3.Reduce heat to low. Cover and simmer for 20 minutes
4.Add heavy cream, cheese, pepper, and sausage. Mix until cheese is blended
5.To thicken slowly stir in roux to your thickness desire
6.Garnish with green onions and serve
Serves 8
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