The Adventures of Kitchen Girl

June 14, 2014

Beer Cheese Soup with Vegetables and Andouille Sausage




Some of you might know that while I live in Pennsylvania now, originally I came from Wisconsin.  I lived in Milwaukee for some 30+ years before moving here to the right coast. I love Wisconsin and miss it terribly at times. It's a beautiful State filled with amazing people and rich traditions and heritage. So, when The Foodie Blogroll announced their newest take on the 1,2,3 Cook and Snap contest would be a recipe based on "Your Most Memorable Culinary Travel Experience", I just knew I had to enter with a great recipe based on my most favorite place... Wisconsin! Land of beer, cheese and sausage!


I also created a simple Milwaukee travel guide suited to foodies of a few of my favorite Milwaukee dining establishments. You can see it here: Foodies Guide to Milwaukee. This guide is free and hosted on Buggl.com, the sponsor of this month's 1, 2, 3 Cook and Snap Contest!

I hope you enjoy this delicious soup and I'd love it if you would take the time to vote for my entry on Facebook at The Foodie Blogroll 1,2,3 Cook and Snap Contest! Thank you so very much for your support!





Beer Cheese Soup with Vegetables and Andouille Sausage
Ingredients:
1/4 cup olive oil
1 clove garlic, minced
1 onion, chopped
1/2 cup carrot, slivered
1/2 cup celery, minced
1/2 cup red/orange bell peppers, sliced into small strips
1 cup very small broccoli florets
1/2 cup all-purpose flour
2 cups chicken broth
1- 12 ounce beer ( I used
Victory Prima Pils)
16 ounces Cheddar cheese, shredded
2 cups half-and-half
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
Salt and pepper to taste (if needed, you may omit if the cheese makes it salty enough)
1 pound Andouille sausage

Method:
1: Prepare vegetables and slice sausage into thin coins. Set aside.
2: Heat olive oil in a soup pot over medium heat.
3: In soup pot add garlic, onion, carrot, celery, red/orange peppers and broccoli, sauté until softened.
4: To soup pot with veg, add flour and cook for about 5 minutes, stirring constantly.
5: Add chicken broth and beer, bringing to the boil.
6: Reduce heat to medium low and slowly add the shredded cheese while stirring.
7: Add half and half, continuing to stir while the soup thickens.
8: Add dry mustard and Worcestershire sauce. Stir. Taste. Add salt and pepper, if desired.
9. Cover soup and remove from heat, set aside.
10. Sauté Andouille sausage in a skillet until browned and hot.
11: Ladle soup into serving bowls and add Andouille sausage to the top.
12: Serve with a nice crusty bread or a simple salad and enjoy!

Makes about 8 large servings.