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Wisconsin Cheddary Beer Soup

Servings: 8


4 tablespoons butter
1/3 cup green onion, chopped
1 package (8 ounces) fresh cabbage, shredded for coleslaw
1/4 cup flour
2 cans (10 1/4 ounces each) chicken stock
1/2 cup beer
1 tablespoon Dijon mustard
2 cups half-and-half, heated
2 cups (8 ounces) Wisconsin sharp cheddar cheese, shredded
1 pound fully-cooked smoked sausage, cut into bite-sized chunks

Cooking Directions:

Melt butter in large, heavy saucepan. Add onion and cabbage. Cook and stir over medium-high heat until vegetables are translucent. Stir in flour; cook 1 minute. Add broth, beer, and mustard. Cover and simmer 30 minutes. Add hot half-and-half, sharp cheddar and sausage. Warm gently until heated through and cheese melts.

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