Taking a cue from the classic combination of grilled cheese and soup, this recipes combines several Wisconsin staples- cheddar cheese, Johnsonville Smoked Brats, and beer- into a delicious, filling soup. Serve in a big bowl with crusty bread or breadsticks for dipping and enjoy!
Wisconsin Grilled Cheese and Sausage Soup
Serves: 4
Ingredients
2 tablespoons unsalted butter
½ cup diced yellow onion
¼ cup diced carrot
¼ cup diced celery
1 teaspoon minced garlic
½ cup all-purpose flour
One 14½ ounce can chicken broth, chilled
½ cup dark beer, chilled
2 cups shredded Cheddar cheese
1 teaspoon mustard powder
One 16-ounce package Johnsonville Smoked Brats, bias-sliced
Salt
Chopped fresh parsley for garnish
Directions
- Melt the butter in a large skillet over medium heat. Add the onion, carrot, celery, and garlic. Sauté until the vegetables are softened, about 2 minutes. Add the flour, whisking constantly until all the liquid is absorbed.
- Add the cold broth and beer, whisking constantly. Gradually add 1 cup of the cheese, stirring to aid in the melting process. Simmer for 5 minutes.
- Add the mustard and sausage. Simmer until the flour taste is completely cooked out, 20 to 25 additional minutes. Season to taste with salt.
- Pour the soup into ovenproof bowls. Sprinkle with the remaining cheese; place under the broiler until the cheese is bubbly and golden brown. Sprinkle with chopped parsley and serve.
Stacy DeBroff
Stacy DeBroff, founder and CEO of Mom Central.com and social and digital consultancy, Influence Central, is a social media strategist, attorney, and best-selling parenting author. A sought-after expert for national media, she trend-spots regularly with national brands and speaks frequently to national and international audiences on a wide range of subjects, including influencer marketing, social media, entrepreneurship, and consumer trends. A passionate cook, gardener, reader, and tennis player, she adores this new chapter of post-college-age parenting.