Beer and cheese soup

 
                            BEER AND CHEESE SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Carrots, chopped
    1       c            Celery, chopped
    1       c            Yellow onions, peeled and
                         -chopped
    2       ts           Peanut oil
    6       c            Chicken soup stock or broth
    1       c            Cheddar cheese, grated
    2       ts           Flour
                         Salt and pepper to taste
      1/2   ts           Dry mustard
      1/8   ts           Tabasco sauce (or more to
                         -taste)
      1/8   ts           Worcwstershire sauce
   12       oz           Beer (1 bottle) [stale is
                         -OK]
 
   Parsley for garnish Polish sausage or knackwurst
   (Optional)
   
   Saute the carrots, celery, and onion in the oil until
   lightly browned. Bring the soup stock to a boil; add
   to the vegetables and simmer for 45 minutes.
   
   Dredge the cheese in the flour.  Mix the cheese into
   the soup,
   
   STIRRING CONSTANTLY, until the mixture thickens.  Keep
   stirring often until you serve.
   
   Add the salt, pepper, Tabasco sauce, and
   Worcestershire sauce. Finally, add the beer and stir
   until all is hot. Garnish with parsley and serve.
   
   You may add sliced cooked sausage to this soup just
   before serving.
   
   Serves 6 to 8.
   
   [The Frugal Gourmet; 1984]
   
   Posted by Fred Peters.
  
 
 
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