RECIPE: Brat, Beer and Cheese Soup

woodie2January 13, 2009

Thanks, Roselin! I made this last night and it was great! Ken and I both really loved it. We have only had bratwurst once or twice before and so it is kind of a new taste for us - and this soup is a real winner.

Roselin's Brat, Beer and Cheese Soup

3 bratwurst sausages, cooked and sliced

3T olive oil

1c onion, chopped

1c celery, minced

1c carrots, sliced

1/4c flour

1 lb potatoes, peel and dice

6c chicken stock

1 12 oz can beer

1/2 tsp mustard powder

1/2 tsp garlic, granulated

1/2 tsp salt

1/2 tsp black pepper

1/4-1/2 tsp chipotle pepper

1/2 c milk or 1/2 and 1/2

1/4 tsp worcestershire sauce

2c grated sharp cheddar cheese

Heat oil in soup pot; Add onion, carrots, and celery and cook about 15 minutes.

Stir in flour and cook one minute. Add potatoes, beer and stock and cook til

potatoes are tender.

Add mustard powder, garlic, salt, pepper, and chipotle pepper. Combine milk and worcestershire sauce. Stir into soup. Remove from heat and stir in cheese til melted and smooth. Remove 2 c of soup and puree. ( I used the stick blender) Stir back into soup. Return to low heat and add sausage slices. Cook til all is hot but not boiling.

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Glad you liked it, Woodie.......that one came from one of the Penzey's catalogs. We liked it too. Really enjoying soup right now with our colder going to try a Chicken, Lentil, and Barley Soup tomorrow or Thursday.

    Bookmark   January 13, 2009 at 7:58PM
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Carol Schmertzler Siegel

Hope you post that one, too, Roselin! Love soup and tomorrow we're getting even colder, the brat soup looks perfect! Thanks for posting, Woodie! you haven't been wrong yet!

    Bookmark   January 13, 2009 at 10:09PM
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RL, please don't forget to report on the chicken lentil barley soup!

    Bookmark   January 14, 2009 at 8:04AM
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Here's the Lentil Barley Soup from T of H and it is good.....think I liked it better with an extra can of chicken broth and skip the tomatoes.
1 med onion, chipped
1/2c chopped green pepper
3 cloves garlic, minced
1 T butter
1 can (49 1/2 oz)chicken broth*
3 med. carrots, sliced
1/2c dry lentils
1 1/2tsp Italian seasoning
1 tsp salt..........or to taste
1/4 tsp pepper
1c cubed, cooked chicken or turkey
1/2c quick cooking barley....I used the regular
2 med. fresh mushrooms, chopped
1 (28 oz) can crushed tomatoes
In Dutch oven saute the onion, green pepper and garlic in butter til tender. Add the next 7 ingredients and bring to a boil. Reduce heat; cover and simmer for 25 minutes.
Add chicken, barley, and mushrooms; return to boil, reduce heat cover and simmer until barley is tender ( about 45 minutes if using the regular barley). Add tomatoes and heat through. Yield 8-10 servings.
*note the amount of chicken broth.
Will let the flavors blend and have it tomorrow night with blueberry muffins.

    Bookmark   January 14, 2009 at 9:40PM
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Actually, after it was refrigerated overnight, it was very good. My husband says, "It's a keeper." I love lentils and barley so it was a good combination for me.

    Bookmark   January 16, 2009 at 7:57PM
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Thanks, RL! It sounds really good to me and it sure is soup weather around here.

    Bookmark   January 17, 2009 at 9:47AM
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