Sausage Cheese Soup
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Equipment
- Slow Cooker
Ingredients
- 340 grams bulk Italian sausage, (¾ lb)
- 4 cups water
- 2 cups beer
- 1 can diced tomatoes with jalapenos , (about 14 oz / 400 g)
- 3 carrots, sliced
- 1 cup mushrooms, sliced
- ½ cup dry pearl barley
- 2 cloves garlic, smashed and minced
- 500 grams cheddar cheese, cut into cubes, (1 lb)
- salt and pepper, to taste, as desired
Instructions
- In a non stick pan, brown the sausage, breaking up the meat with your spatula.
- Drain fat from the sausage, and add to your slow cooker.
- To the slow cooker, now add the water, beer, tomatoes, carrots, mushrooms, barley, and garlic. Cover and set your slow cooker to Low setting for 5-6 hours or High setting for 2-3 hours.
- Remove cover and stir then add the cheese, stir in the cheese and set your slow cooker to High setting for 30 minutes or until the cheese melts, stirring occasionally.
- Taste, season with salt and pepper as desired, ladle into bowls, enjoy.
Notes
Low cost based on the number of servings.
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