“I’m not much of an artist in the traditional sense," says Lisa Kivirist, the contributor of this recipe. "Give me a piece of paper and pencil and I might choke out a few stick figure drawings for you, But give me a chunk of cheddar, some beer, fresh veggies and other local ingredients, and I transform into the artistic ninja of my kitchen.” Taste her wonderful beer cheese soup and you might be transformed yourself!
Lisa is co-author of ECOpreneuring, Rural Renaissance, and Farmstead Chef with her husband, John Ivanko. She and her family run Inn Serendipity, a farm and bed-and-breakfast outside Monroe, Wisconsin that is completely powered by renewable energy, and Lisa notes, features Organic Valley products.
1. Heat butter in a large pot over medium flame. Add onions and garlic. Sauté until onions are soft and translucent.
2. Add broccoli and carrots. Cook about 5 minutes, stirring occasionally.
3. Stir in flour, making sure vegetables are coated.
4. Stir in chicken stock. Bring to a boil over high heat.
5. Stir in beer, Worcestershire sauce and 3 1/2 cups of the milk. Reduce heat to low, simmer 10 minutes.
6. Add maple syrup, mustard, salt and sausage. Cook 5 minutes longer.
7. Slowly add cheese by the handful, stirring constantly, until cheese is melted and soup begins to bubble. If the soup is too thick, add more milk at this point.