Soup - White Cheddar and Ale Soup with Andouille Bruschetta

White Cheddar and Ale Soup with Andouille Bruschetta

Ingredients:

4 Tbs. butter
1 onion, minced
1 tsp. garlic, minced
6Tbs. all purpose flour
1 can chicken stock
1 cup Genesee Pale Ale
8 oz. Amish white cheddar
1/2 cup fat free evaporated milk
salt - to taste
pepper, ground - i use black, but white looks better
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1 Tbs. olive oil
2 Andouille sausages, diced
1 can tomatoes, diced and drained
1 1/2 Tbs. balsamic vinegar
1 tsp. Oregano
1 tsp. Thyme
1 tsp. Basil
1/4 tsp.black pepper, ground
1/8 tsp. salt
loaf bread - French, Italian, baguette or your choice - slice and toast

In a medium sized pot, melt the butter and add the onions and saute until soft, about 12 minutes on medium heat. Next add the flour and stir will cooking, so as not to burn the flour. Cook the flour for 2 to 3 minutes. Now add the chicken stock gradually, while stirring to keep it from lumping up. Next add the ale and bring it to a boil and lower to a simmer and let it cook for approximately 10 minutes or until it starts to thicken. Now add the cheese while stirring until the cheese melts and is fully incorporated into the stock. Add the evaporated milk and stir and let it heat up. Taste the soup and add the salt and pepper to your desired taste. While the soup is cooking add the olive oil to another pan and add the diced Andouille sausage and cook for 2 minutes. Next add the tomatoes, diced and drained and cook for 2 more minutes. Now add the balsamic vinegar, oregano, thyme, basil, pepper and salt. Stir and cook for 2 minutes and than put on low to keep warm. Slice the bread of your choice and toast it a golden brown. Put 2 slices of toast in each soup bowl, top with the Andouille mixture and ladle the cheese soup around the bread. Serves 2 to 4 people.