OKTOBERFEST SOUP

Oktoberfest Soup image

I love Oktoberfest beer and food, and I'm also a big fan of soups. I was in a bar a few years ago during Oktoberfest, sampling the food, and I realized they didn't have a soup. I decided to make this Oktoberfest sausage soup inspired by the flavors of my favorite festival. -Tim Pietrowski, Middlesex, New Jersey

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

Ingredients

1 pound uncooked bratwurst links
3 tablespoons water
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
8 medium red potatoes (about 2 pounds), cubed
1 carton (32 ounces) chicken stock
1 bottle (12 ounces) Oktoberfest beer or 1-1/2 cups chicken stock
1 tablespoon ground mustard
1 tablespoon caraway seeds
1 teaspoon salt
1/2 teaspoon pepper
Shredded Swiss cheese

Steps:

Place bratwurst and water in a Dutch oven. Cover; cook over medium heat 10 minutes. Uncover; turn bratwurst and cook until browned and centers are no longer pink, 13-17 minutes longer. Remove and cool slightly. Cut into 1/4-in.-thick slices; set aside. In the same pan, heat oil over medium heat. Cook and stir onion until tender, 5-7 minutes. Add garlic; cook 1 minute longer. , Stir in potatoes, chicken stock, beer, mustard, caraway seeds, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until potatoes are tender, 20-25 minutes. Add sliced bratwurst; heat through. Just before serving, sprinkle with cheese.

Nutrition Facts : Calories 335 calories, Fat 21g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 1027mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.