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    You are in: Home / Recipes / Wisconsin Sausage Soup Recipe
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    Wisconsin Sausage Soup

    Wisconsin Sausage Soup. Photo by Chabear01

    1/2 Photos of Wisconsin Sausage Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    KGCOOK's Note:

    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.

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    Units: US | Metric


    1. 1
      Melt butter in medium saucepan over medium heat.
    2. 2
      Add onion, carrot, and garlic and saute unitl softened.
    3. 3
      Add flour, cook 5 minutes, stirring often.
    4. 4
      Add chicken broth, milk, beer, Worcestershire, salt, mustard, and bay leaf.
    5. 5
      Reduce heat to low and cook until soup has thickened, whisking often.
    6. 6
      Remove and discard bay leaf.
    7. 7
      Slowly whisk both cheeses into soups until combined and smooth.
    8. 8
      Cut sausage lengthwise into quarters, then slice into 1/2 inch pieces.
    9. 9
      Saute sausage in a small skillet over medium-high heat until heated through.
    10. 10
      Blot excess fat from sausage with paper towels.
    11. 11
      Add sausage to soup and stir.
    12. 12
      Serve hot with crackers or crusty bread.

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    Ratings & Reviews:

    • on January 12, 2011


      Even my child who swears he doesn't like soup loved this! Very easy to do and I had all the ingredients in my pantry. Of course I didn't waste the beer but finished the bottle. Thank you so much for posting this!

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    • on November 22, 2009


      Made for Fall 09 My 3 Chefs. Made exactly per the recipe using a Bock beer. Ohhhh my goodness this was really yummy and my 10 yo DGS stated it was better than cheese crackers which from this picky eater is quite the complement! You simply must try this wonderfully delicious soup. Thank you for a keeper of a recipe, we will be having this again.

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    • on November 04, 2009


      Made this for dinner tonight and it was really good. Only chages I made was to add an additional 1 1/2 cups milk and some black pepper. Once I combined all ingredients it was more like a really THICK chowder rather than soup. Once I added the extra milk it thinned out nicely and was still a thick soup; not runny at all. DH requested next time to add some potatoes and less corn (added 2 cups, will try one next time). Made for My-3-Chefs 2009.

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    Nutritional Facts for Wisconsin Sausage Soup

    Serving Size: 1 (225 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 478.7
    Calories from Fat 310
    Total Fat 34.5 g
    Saturated Fat 19.1 g
    Cholesterol 94.2 mg
    Sodium 917.3 mg
    Total Carbohydrate 19.7 g
    Dietary Fiber 0.8 g
    Sugars 1.5 g
    Protein 20.6 g

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