Cheese And Beer Soup - kielbasa sausage

Method

• Saute the kielbasa until golden brown on all sides in a large, hot soup pot, about 4 minutes per side.
• The sausage will not be cooked through.
• It will finish cooking in the soup.
• Remove from the pan and set aside.
• In a large pot, heat the oil over medium-high heat.
• Add the onions, salt, pepper and bay leaves; cook, stirring until the onions are slightly caramelized, 12 to 15 minutes.
• Add the garlic and cook, stirring until fragrant, about 1 minute.
• Sprinkle the flour over the onions and cook, stirring constantly, for 2 minutes.
• Gradually whisk in the stock and beer. Add the thyme and bring to a boil.
• Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 1 hour.
• During the last 15 minutes of cooking, add the kielbasa and cook until sausages are cooked through.
• Remove the cooked sausages from the soup.
• Add the cheese, 1/3 cup at a time, stirring until nearly all melted and smooth after each addition.
• Remove from the heat and adjust the seasoning to taste.
• Ladle into 1 or more thermoses. Place sausages in each thermos.
• The hot soup will keep the sausage warm until you are ready to eat it.
• Pack a roll for the sausage as well.
• When it is time to eat the soup, remove the kielbasa and place it on the roll; soup and a sandwich on the go!
• Garnish with parsley, garlic croutons and finely grated cheese.
• Yield:
• 6 to 8 servings.