This tasty recipe comes together in only a few minutes to make a hot soup to keep you warm on a cold winter day. To make this vegetarian, use vegetable stock in place of the chicken stock and omit the sausage. You can also add in a can of drained garbanzo beans to add a bit of protein. This recipe is courtesy of Crystal Farms Cheese.
4 Tbs. butter
1/3 cup green onion, chopped
1 8-ounce package coleslaw mix
1/4 cup flour
2 10-1/4-ounce cans chicken stock
1/2 cup beer
1 Tbs. Dijon mustard
2 cups half-and-half, heated
2 cups (8 ounces) Sharp Cheddar cheese, shredded
1 lb. fully cooked smoked sausage, cut into bite-sized pieces
1. Over low heat, melt butter in a large, heavy saucepan. Add onion and cabbage. Turn heat to medium-high and cook, stirring frequently, until vegetables are translucent.
2. Stir in flour; cook 1 minute. Add broth, beer, and mustard. Cover and simmer 30 minutes.
3. Add hot half-and-half, cheese and sausage. Warm until cheese melts and soup is heated through.
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