posted by Connie 10/10/98
Beer and Cheese Soup
1 cup carrots, chopped
1 cup celery, chopped
1 cup yellow onions, peeled and chopped
2 tea. oil
6 cups Chicken stock
1 cup cheddar cheese, grated
2 teas. flour
salt/pepper to taste
1/2 teas. dry mustard
1/8 teas. Tabasco or more to taste
1/8 teas. Worcestershire sauce
1 (12 ounce) bottle beer
Parsley for garnish
Polish sausage or knackwurst (optional)
Saute the carrots, celery, and onions in the oil until lightly browned.
Bring the soup stock to a boil, add the vegetables, and simmer for 45 minutes.
Dredge the cheese in the flour, and mix into the soup, stirring constantly, until the mixture thickens.
Keep stirring often until you serve.
Add the salt, pepper, mustard, Tabasco and Worcestershire. Finally, add the beer, and stir until all is hot.
Garnish with parsley before serving.
You may add sliced cooked sausage to this soup; add just before serving.
Serves 6 to 8