Cheddar, Beer, And Kielbasa Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 lb kielbasa, cut into 1/2-inch half-moons
2 tablespoons unsalted butter
2 onions, chopped
1/4 teaspoon fresh ground black pepper
4 garlic cloves, minced
1/4 cup all-purpose flour
4 cups chicken stock
1 (12 ounce) bottle lager beer
4 sprigs fresh thyme
3 cups shredded cheddar cheese (tossed with 1 T all-purpose flour)
salt
2 tablespoons minced fresh flat leaf parsley

Preparation

In a large pot, heat oil over medium heat.
Add sausage and saute until lightly browned, 3-4 minutes.
Remove with a slotted spoon to a plate lined with paper towels; set aside.
Add butter to the pot and heat until melted.
Add onions and pepper; saute until onions are slightly caramelized, about 10 minutes.
Add garlic and saute for 1 minute.
Sprinkle with flour and saute for 2 minutes.
Gradually whisk in stock, beer, and thyme; bring to a boil, stirring often.
Decrease heat and simmer, stirring occasionally, for 30 minutes.
Discard thyme sprigs.
Add cheese, 1/2 cup at a time, stirring with a wooden spoon after each addition until cheese is melted and soup is smooth.
Do not let boil.
Add reserved sausage.
Remove from heat, taste and adjust seasoning with salt and pepper.
Ladle into heated bowls and garnish with parsley and croutons (if desired).