1. Melt butter in a large saucepan over medium heat. Add onions and garlic. Sauté until onions are soft and translucent. 

  2. Add broccoli and carrots. Cook about 5 minutes. 

  3. Stir in flour, making sure vegetables are coated. Stir in chicken stock. Bring to a boil over medium heat. 

  4. Stir in beer, Worcestershire sauce and milk. Reduce heat to low, simmer 10 minutes.

  5. Add maple syrup, mustard, fennel, salt, pepper and sausage. Cook five minutes longer, then slowly add cheese by the handful, stirring constantly until cheese is melted and soup begins to bubble. 

  6. If the soup seems too thick, add a bit more milk or water. Add salt to taste.

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