Sausage Cheese Soup, Wisconsin, No Beer - cooking recipe

Ingredients

1/4 cup butter
1 onion, chopped
1 carrot, chopped
1 teaspoon garlic, minced
1 cup all-purpose flour
2 cups chicken broth
2 cups milk
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 bay leaf
7 ounces cheddar cheese, shredded
3 ounces swiss cheese, shredded
1/2 lb smoked sausage, sliced. Use spicy if you like

Preparation

Melt butter in medium saucepan over medium heat.
Add onion, carrot and garlic; saute until softened.
Add flour; cook 5 minutes, stirring often. Add chicken broth, milk, Worcestershire sauce, salt, mustard and bay leaf.
Reduce heat to low; cook until soup has thickened, whisking often. Remove and discard bay leaf.
Slowly whisk cheeses into soup until blended and smooth.
Cut Smoked Sausage lengthwise into quarters, then slice into 1/2-inch pieces. Saute sausage in small skillet over medium-high heat until heated through. Blot excess grease with paper towels; add sausage to soup. Serve soup hot.