2 tablespoons of olive oil
1 pound of kielbasa sausage, cut into 1/2-inch half moons
2 tablespoons of unsalted butter
1 whole large onion, chopped
2 tablespoons of minced garlic
1/4 cup of all purpose flour
4 cups of chicken stock
1 12-ounce bottle of lager beer
4 sprigs of fresh thyme
3 cups of shredded cheddar, tossed
1 tablespoons of all purpose flour
In a large pot, heat oil over medium heat. Add sausage and saute until lightly browned (3-4 min). Remove onto paper towels.
Add butter to oil in pot and heat until melted. Add onion. Saute until onions are caramelized. Add garlic and sprinkle with flour. Saute for two minutes.
Gradually whisk in stock and beer, then add thyme. Bring to a boil stirring often. Reduce heat to simmer for 30 minutes.
Discard thyme sprigs. Add cheese, 1/2 cup at a time, and stir until cheese is completely melted. Do not allow soup to boil again.
Add sausage. Remove from heat and adjust seasoning with salt and pepper.
Recipe serves 4-6.