• In a large Dutch oven or stock pot, combine liquids, vegetables, and seasonings.
• Simmer over medium-high heat 10 minutes to extract vegetables' favors. Don't cook them until they turn mushy--it's nice having some texture in a cheese soup.
• Make roux in a saucepan by melting butter over medium-low heat, then stirring in flour.
• Cook 2 minutes, stirring constantly, then whisk in warm milk. Stir and gently simmer another minute to eliminate any "floury"flavor.
• Increase heat under stock and bring to a boil. Add roux-thickened milk to the stock and whisk vigoursly to prevent lumping and scorching. The stock will be dark, but will continue to get lighter when the cheese is added.
• Bring the soup to a simmer, then turn off the heat and add the cheese all at once. Again, whisk vigorously until the soup is creamy and smooth.
• To serve, ladle into bowls and top with sausage garnish.

Sausage Garnish

• Sauté sausage in a dry skillet over medium-high heat until brown. Add sauerkraut; cook until juices evaporate 4-5 minutes.
• Remove from heat, cover, and keep warm.
• Stir in parsley just before serving.