| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Wisconsin |
|
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 1/3 |
c |
Chopped green onion |
| 1 |
pk |
(8 ounces) fresh cabbage shredded as if for cole slaw |
| 1/4 |
c |
All-purpose flour |
| 2 |
cn |
(10 1/4 ounces) chicken broth |
| 1/2 |
c |
Beer |
| 1 |
tb |
Dijon mustard |
| 2 |
c |
Half and half; heated (careful, it burns quickly) |
| 2 |
c |
(8 ounces) shredded Sharp Wisconsin Cheddar cheese (if you can not buy Wisconsin cheese, use a good quality one) |
| 1 |
lb |
Precooked smoked sausage; cut into bite-sized chunks |
INSTRUCTIONS
Melt butter in large, heavy saucepan. Add onion and cabbage. Cook and stir
over medium-high heat until vegetables become translucent. Stir in flour
and cook one minute. Add broth, beer and mustard. Cover and simmer 30
minutes. Add hot half and half, cheese, and sausage. Warm gently until
heated through and cheese melts. Makes 8 servings
Note: This is a very good soup, filling, and delicious. It is a recipe from
back in those olden days when I was young!
Posted to recipelu-digest Volume 01 Number 283 by ncanty@juno.com (Nadia I
Canty) on Nov 21, 1997
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