SMOKED SAUSAGE CHEESE SOUP
Yield Portion Size
| 2 quarts |
Yellow onions, peeled, 1/4-inch diced
|
| 1/2 cup |
Vegetable oil
|
| 4 (11.2 oz) bottles |
Irish ale
|
| 2 quarts |
RO*TEL QUESO (recipe at conagrafoodservice.com)
|
| 1 quart |
Whole milk
|
| 4 lbs |
Smoked sausage, grilled, sliced
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 120 mg | 12% |
| Carbohydrate | 16 g | 5% |
| Cholesterol | 42 mg | 14% |
| Total Fat | 28 g | 43% |
| Iron | 1 mg | 3% |
| Potassium | 259 mg | 0% |
| Calories | 377 kcal | 19% |
| Sodium | 954 mg | 40% |
| Protein | 10 g | 20% |
| Polyunsaturated Fat | 5 g | 25% |
| Saturated Fat | 9 g | 44% |
| Sugars | 6 g | 1% |
| Dietary Fiber | 1 g | 3% |
| Vitamin C | 3 mg | 6% |
| Vitamin A | 153 iu | 3% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Sauté onions in oil in a stockpot for 7 to 10 minutes or until browned.
-
Step 2
Add ale; cook over medium-high heat for 5 minutes or until alcohol evaporates and sauce is reduced by one quarter.
-
Step 3
Stir in RO*TEL QUESO and milk; cook over medium heat for 15 to 20 minutes or until heated through.
-
Step 4
To make ONE PORTION: Serve 1 cup soup in a 10-ounce bowl; top with 1/4 cup sliced sausage.
-
Step 5
CHEF'S NOTE: Make soup a day ahead to develop flavors. Garnish with rye or pumpernickel croutons, if desired.
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