Ingredients

Instructions

  1. Melt butter in medium saucepan over medium heat.
  2. Add onion, carrot, and garlic and saute unitl softened.
  3. Add flour, cook 5 minutes, stirring often.
  4. Add chicken broth, milk, beer, Worcestershire, salt, mustard, and bay leaf.
  5. Reduce heat to low and cook until soup has thickened, whisking often.
  6. Remove and discard bay leaf.
  7. Slowly whisk both cheeses into soups until combined and smooth.
  8. Cut sausage lengthwise into quarters, then slice into 1/2 inch pieces.
  9. Saute sausage in a small skillet over medium-high heat until heated through.
  10. Blot excess fat from sausage with paper towels.
  11. Add sausage to soup and stir.
  12. Serve hot with crackers or crusty bread.