| Ingredient | ULF # | Portion |
|---|---|---|
| Yellow onion, finely diced | 138750 | 1/2 onion |
| Clarified butter | 214687 | 3 oz |
| Flour | 345165 | 4 oz |
| Fresh thyme, chopped | 133116 | 1 tbsp |
| Porter beer | 12 oz | |
| Chicken stock | 294239 | 2 qts |
| Heavy cream | 149736 | 1 qt |
| Porter cheddar cheese, grated | 208817 | 2 lbs |
| Hot Italian sausage | 588608 | 1/2 lb |
In soup kettle, saute yellow onion, sausage, and fresh thyme in clarified butter until browned. Stir in flour until incorporated and cook for 1 minute. Add beer and chicken stock. Bring to a boil. Add cream. Bring back to a boil. Turn heat off and slowly whisk in cheese until well blended.
