"4th and Goal" Hot Brat Soup

“4th and Goal” Hot Brat Soup yields 6 to 8 portions

recipe developed by The Clever Cleaver Brothers®

 1 package Johnsonville® Brats Original Bratwurst, cooked and sliced

 2 tablespoons olive oil

 6 cloves thinly sliced garlic

 1 cup thinly sliced sweet onions

 1 cup sliced mushrooms

 1 cup sliced carrots

 1 tablespoon chili powder

¼ cup Cholula® Hot Sauce

¼ cupMadeira wine

 1 15.5oz. can white beans, drained

 1 15.5oz. can red kidney beans, drained

 1 15.5oz. can Mexican style stewed tomatoes, sliced into strips

 1 quart chicken broth

 1 cup sliced green onions

    juice of 1 lemon

    salt & black pepper to taste   

1 cup shredded parmesan cheese

16 French bread slices, brushed with olive oil for toasting

1.  Preheat your BBQ grill to medium-low, place on 1 package of Brats and cook for 25-30 minutes. When

     the Brats are fully cooked and golden brown, remove and slice into bite size pieces. Hold until needed.

2.  In a 3 quart stock pot, heat oil over medium-high heat.

3.  Sauté garlic for 30 seconds and add onions, mushrooms, carrots and chili powder. Cook for 2 minutes.

4.  Add the hot sauce, Madeira wine, white beans, kidney beans, stewed tomatoes, cooked and sliced brats,

     chicken stock, green onions and salt & pepper. Bring to a boil, turn to simmer and cook for 10 minutes.

5.  Just before service, squeeze in the lemon juice and combine. Brush both sides of French bread with olive oil

     and toast on the BBQ grill.

6. Pour soup into bowls and top with shredded parmesan cheese and serve with 2 slices of toasted French bread.

    Go Team!