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Beer And Cheese Soup - Ed's

none

1 cup carrots; chopped
1 cup celery; chopped
1 cup yellow onions; chopped
2 teaspoons vegetable oil
6 cups chicken stock
1 cup cheddar cheese; grated
2 teaspoons flour
salt and pepper; to taste
1/2 teaspoon dry mustard
1/8 teaspoon Tabasco sauce
1/8 teaspoon Worcestershire sauce
12 ounces beer
parsley for garnish
polish sausage; 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. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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