A hearty, cheesy beer soup recipe ready for the table in less than one hour.

4 Tbs. butter
1/3 cup green onion, chopped
1 8-ounce package fresh cabbage, shredded for coleslaw
1/4 cup flour
2 10-1/4-ounce cans chicken stock
1/2 cup beer
1 Tbs. Dijon mustard
2 cups half-and-half, heated
2 cups Cheddar cheese, shredded
1 lb. fully cooked smoked sausage, cut into bite-sized chunks

1. Melt butter in large, heavy saucepan. Add onion and cabbage. Cook and stir over medium-high heat until vegetables are translucent.

2. Stir in flour; cook 1 minute. Add broth, beer, and mustard. Cover and simmer 30 minutes.

3. Add hot half-and-half, Wisconsin sharp Cheddar cheese and sausage. Warm gently until heated through and cheese melts.