Ingredients:
3 Tbsp – salted butter
½ Cup – fine diced yellow onion
¼ Cup – fine diced celery
1 Tbsp- minced garlic
1/2 tsp – red chili flakes(optional)
2 Cups - ¼" diced wild game sausage, smoked preferred
¼ Cup - A.P. flour
2 Cups – poultry stock
10 oz. - beer
1 cup – heavy cream
2 Cups – grated Cheddar cheese
Instructions:
Preheat soup pot to medium – high heat. Melt butter and add onion and celery. Sauté to soften and lightly brown.
Add diced sausage, garlic, and red chili flake. Sauté for an additional 2 minutes and whisk in flour.
Continue to whisk for another 2 minutes to toast flour before whisking in poultry stock and beer. Bring to a simmer.
Once soup is simmering add heavy cream. Simmer soup for at least 20 minutes stirring occasionally to ensure all flour has been cooked out and soup has reduced to desired consistency. Stir occasionally.
Once soup has reached the desired consistency turn off heat and whisk in cheese. Whisk until all cheese has melted in.
Season to taste with salt and pepper.
Other optional additions to consider for additional flavor could be hot sauce, Worcestershire, cayenne pepper, hot mustard powder
Feel free to garnish with chopped green onion, croutons, chopped bacon, popcorn, or even more grated cheese.
Helpful hints – Select cheese that is not too old or aged so it will melt better and produce a creamier texture. Also, select a beer that is not overly bitter which could ruin the flavor.
Makes approx. 6 bowls