Cheddary Beer Soup

Servings: 8


4 tablespoons butter
1/3 cup green onion, chopped
1 8-ounce package fresh cabbage, shredded for coleslaw
1/4 cup flour
2 10-1/4-ounce cans 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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