Good soup for a cold day. I'm going to have this with some good Jewish rye
bread. Recipe from the Frugal Gourmet
Ed
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Beer And Cheese Soup
Ingredients:
1 Cup carrots, chopped
1 cup celery, chopped
1 cup yellow onions, peeled and chopped
2 tsp. veg. oil
6 cups chicken soup stock
1 cup cheddar cheese, grated
2 tsp. flour
salt and pepper to taste
1/2 tsp. dry mustard
2/8 tsp. Tabasco
3/8 tsp. Worcestershire sauce
1 12 oz. bottle of beer
Parsley for garnish
Polish sausage or knackwurst (optional)
Sauté the carrots, celery, and onions in the oil until lightly browned.
Bring the 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, and serve.
Add sliced cooked sausage to this soup just before serving.