Great Soup Recipe

Well the last week or so I've had several discussions regarding soups now that we've been having some cooler temperatures here in North Central Wisconsin. Last night would have been a prime example since it rained during the kids cross country meets and left both of them pretty chilled. So in searching the internet I came across this recipe.

Smoky Beer and Cheddar Soup

6 tablespoons butter
1 pound smoked sausage, chopped
8 large shallots, chopped medium-fine
1/2 cup flour
2 (13 1/2-ounce) cans chicken broth
1 (12-ounce) bottle of beer (some type of ale works best)
2 cups potatoes, peeled and cubed
2 cups milk
1 pound cheddar cheese, grated
1 cup grated parmesan
1/4 teaspoon salt
1 tablespoon paprika
1/2 teaspoon dry mustard
1 teaspoon thyme
1 tablespoon hot sauce
freshly ground pepper to taste

Melt the butter in a large stockpot or Dutch oven. Add the sausage and sauté 5 minutes over medium heat, stirring occasionally. Add the chopped shallots and continue to sauté until shallots are translucent. Add the flour and stir to coat.

Slowly add the chicken broth and beer, stirring well. Bring to a boil, then reduce heat and simmer for 3 to 4 minutes, stirring occasionally.

When the mixture has thickened slightly, add the potatoes and continue to simmer, approximately 12 minutes, until potatoes are cooked through.

Add milk, cheeses, salt, and flavorings. Stir constantly over low heat until cheese is smooth.