- Sponsored By: Borden®
- Featured Product: Borden® Cheese Finely Shredded Mild Cheddar Shreds
Borden® Cheesy Sausage & Vegetable Soup
1 Tbsp. vegetable oil
1 lb. sausage links, cut into ½ inch-thick slices
2 large yellow onions, chopped
2 to 3 cloves garlic, chopped
2 lbs. zucchini, diced
4 to 5 large carrots, cut into this slices
2 Tbsp. Borden® Butter
3 Tbsp. flour
2 cans (12 oz. each) chicken or beef broth
1 can (12 oz) evaporated milk
1 1/2 cups Borden® Finely Shredded Mild Cheddar Shreds
1. HEAT oil in a large non-stick skillet over medium-high heat until hot. Add
sausage; cook and stir until browned. Remove sausage from skillet and keep
warm. Add onions and garlic to skillet and cook until onions are tender. Stir in
zucchini and carrots and cook, stirring occasionally, until the carrots are crisptender;
3. MELT butter in a large saucepan. Whisk in flour until it forms a paste. Add the
broth a little at a time, whisking after each addition until the mixture is smooth.
Bring to a boil. Reduce to a simmer and stir in the evaporated milk and 1 cup
cheese. Continue cooking, stirring continuously, until the cheese has melted.
Stir in the reserved sausage and vegetable mixture.
3. TOP with remaining ½ cup cheese before serving.