2 Tbsp. olive oil
½ cup chopped onion
½ cup chopped celery
½ cup chopped carrot
2 cloves of garlic – minced
1 Tbsp. caraway seeds
1 Tbsp. Worcestershire sauce
1 tsp. Dijon mustard
3 cups of chicken stock
1 12 oz. bottle of ale beer
4 Tbsp. butter
¼ cup flour
2 cups milk (may use low-fat)
2 cups freshly grated cheddar cheese
4 pre-cooked Bratwurst links-chopped
1 14 oz. can sauerkraut-drained

In a large stockpot, heat olive oil and sauté onions, celery and carrots until soft. Add garlic, caraway seeds, Worcestershire, mustard, stock and beer. Simmer for 8-10 minutes. In a saucepan on medium to low heat, make a roux by melting the butter and stirring in flour. With heat still on medium low, whisk in milk and continue to cook for 3-4 minutes. Increase the heat on the stockpot and add the roux mixture, whisking to prevent lumps from forming. Turn heat to low and add grated cheese just before serving. Add a large spoonful of Bratwurst and sauerkraut to each soup bowl before ladling in soup. Serve with pretzel rolls. Serves 6.