Wisconsin Sausage Soup


1/2 cup butter
1 onion, chopped
1 carrot, chopped
1 teaspoon minced garlic
1 cup all-purpose flour
2 cups chicken broth
2 cups milk
3/4 cup beer
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 bay leaf
7 ounces Cheddar cheese, shredded
3 ounces Swiss cheese, shredded
1/2 pound HILLSHIRE FARM® Smoked Sausage

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, beer, 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.

8 to 10 servings

Source: Hillshire Farm

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