Wisconsin Cheese and Beer Soup

• 1 tablespoon butter
• 1 pound smoked sausage, chopped
• 2 cups chopped onions
• 2 cups diced carrots
• 1 cup thinly sliced celery
• 1/3 cup flour
• 1 12 ounce bottle lager beer
• 3 cups chicken stock
• 2 cups diced red potatoes
• 2 cups milk
• 3 cups grated sharp cheddar cheese
• 1 teaspoon dried thyme
• 2 teaspoons Worcestershire
• 2 teaspoons sweet Hungarian paprika
• 2 tablespoons tomato paste
• Salt, pepper and Tobasco to taste
• 1/4 cup thinly sliced scallions

In a heavy 4-quart Dutch oven, melt butter over medium heat and cook sausage 5 minutes, stirring occasionally. Add onions, carrots and celery and cook 5 minutes. Stir in flour, coating vegetables well. Stir in flour, coating vegetables well. Stir in beer and stock and bring to a boil. Lower heat and simmer until soup thickens slightly, about 5 minutes. Add potatoes and cook 10-15 minutes or until tender. Stir in milk, cheese, thyme, Worcestershire, paprika and tomato paste. Continue stirring until cheese is melted ans soup is smooth.
Season with salt, pepper, and Tobasco, if desired. Garnish with scallions. Serves 6-8.
From JALI48, March, 1997