6 cups chicken stock (canned or homemade)
1 cup onion, chopped
1 small onion, chopped
1 cup celery, chopped
2 Tablespoons olive or canola oil
1/2 teaspoon Mustard powder
dash worcestershire sauce
dash tabasco
ground pepper, to taste
1 cup extra sharp chedder cheese (shredded or diced to cubes)
1 lb Polish or Bavarian sausage
1 bottle your favorite lite and/or low carb beer
Sauté celery and onions in 2 Tablespoons oil until onion wilts. Then add broth and boil. Simmer covered
45 min to 1 hour. Add cheese to soup. Don't stir for a short while to allow cheese to break up a bit. Add
everything else and heat until sausage is hot and cooked through.
Makes 6 servings. 3 net grams of carbohydrates per serving