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Beer And Cheese Soup


1 cup carrots; chopped
1 cup celery; chopped
1 cup yellow onions; peeled and chopped
2 teaspoons veg. oil
6 cups chicken soup stock
1 cup cheddar cheese; grated
2 teaspoons flour
salt and pepper to taste
1/2 teaspoon dry mustard
1/8 teaspoon tabasco
1/8 teaspoon worcestershire sauce
1 12 oz. bottl beer
parsley for garnish
polish sausage or knackwurst; (optional)

Saute 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. Posted to the BBQ-List by Edwin Pawlowski on 8 Dec 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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