4 Tbsp. Butter
1/2 Cup Onions-finely diced
¼ Cup Red Bell Pepper-diced
6 Tbsp. All Purpose Flour
1 Beer-12 oz. any favorite
2 Cups Chicken Broth-low sodium
1 ¼ Cups Wisconsin Cheddar Cheese- sharp or extra sharp, grated.
¾ Cup Milk or Heavy Cream-optional
2 Cooked Bratwurst Links –sliced
Salt, Black Pepper, Mustard and Worcestershire to taste
In a heavy bottom soup over medium heat melt the butter. Add the onions and red pepper. Cook stirring for about 3 minutes or until softened. Add the flour and stir to make a smooth paste, cook for 1 minute stirring. While whisking, gradually add the beer in thirds, bringing the soup to a boil between additions. When all the beer is added, add the chicken broth using the same technique. Simmer without a cover, stirring occasionally until the soups is a medium thick gravy consistency. While whisking, gradually incorporate the grated cheese, whisking until smooth. If soup is too thick for your liking, add more broth or water to adjust. If soup is too thin for your liking, simmer down without a lid until thicker. Add the cooked sausage and simmer until heated through. Season the soup to taste with salt, black pepper, mustard and Worcestershire. Enjoy and Happy Superbowl!