Sausage Cheese Soup, Wisconsin, No Beer

• butter↗1⁄4 cup
• onion↗1

  chopped

• carrot↗1

  chopped

• garlic↗1 teaspoon

  minced

• all-purpose flour↗1 cup
• chicken broth↗2 cups
• milk↗2 cups
• Worcestershire sauce↗1 teaspoon
• salt↗1⁄2 teaspoon
• dry mustard1⁄2 teaspoon
• bay leaf↗1
• cheddar cheese↗7 ounces

  shredded

• swiss cheese↗3 ounces

  shredded

• smoked sausage↗1⁄2 lb

  sliced. Use spicy if you like

Step-by-step instructions

1. 1

   Melt butter in medium saucepan over medium heat.

2. 2

   Add onion, carrot and garlic; sauté until softened.

3. 3

   Add flour; cook 5 minutes, stirring often. Add chicken broth, milk, Worcestershire sauce, salt, mustard and bay leaf.

4. 4

   Reduce heat to low; cook until soup has thickened, whisking often. Remove and discard bay leaf.

5. 5

   Slowly whisk cheeses into soup until blended and smooth.

6. 6

   Cut Smoked Sausage lengthwise into quarters, then slice into 1/2-inch pieces. Sauté sausage in small skillet over medium-high heat until heated through. Blot excess grease with paper towels; add sausage to soup. Serve soup hot.