1/2 cup onion, chopped
3/4 cup carrots, chopped
1 1/2 cups small broccoli florets
1 cup chicken broth, boiling
1/4 cup all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 cups milk
1 package (3 ounces) cream cheese, softened
8 ounces (1/2 pound) cooked Polish sausage, cubed
1 1/2 cups (6 ounces) Wisconsin Sharp Cheddar Cheese, shredded
1/2 cup beer
1/4 cup plus 1 tablespoon butter
In medium saucepan, melt 1 tablespoon butter. Add onion, carrots and broccoli. Sauté over medium-high heat for 5 minutes.
Add chicken broth; reduce heat, cover and simmer for 8 minutes.
In large saucepan, melt 1/4 cup butter over medium-high heat. Stir in flour, dry mustard and pepper. Add milk, stirring until thickened. Stir for an additional 1 to 2 minutes.
Cut cream cheese into cubes and stir in until smooth.
Stir in vegetable mixture, sausage, 1 cup of the Cheddar cheese and beer. Heat to serving temperature. Top each serving with remaining cheese.
