Recipe courtesy of Heidi Eichentopf
Episode: Go-To Joints
Total:
45 min
Active:
15 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan. Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes. Add sausage to the soup, transfer to a large serving bowl and serve hot.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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