Sausage Cheese Soup, Wisconsin, No Beer

This is a very hardy soup, all you need is a fabulous loaf of crusty bread.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄4 cup butter
• 1  onion, chopped
• 1  carrot, chopped
• 1  teaspoon garlic, minced
• 1  cup all-purpose flour
• 2  cups chicken broth
• 2  cups milk
• 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 lb smoked sausage, sliced. Use spicy if you like

Directions

1. Melt butter in medium saucepan over medium heat.
2. Add onion, carrot and garlic; sauté until softened.
3. Add flour; cook 5 minutes, stirring often. Add chicken broth, milk, Worcestershire sauce, salt, mustard and bay leaf.
4. Reduce heat to low; cook until soup has thickened, whisking often. Remove and discard bay leaf.
5. Slowly whisk cheeses into soup until blended and smooth.
6. 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.