Yield: 6 servings
|1 cup||Carrots, chopped|
|1 cup||Celery, chopped|
|1 cup||Yellow onions, peeled and chopped|
|2 teaspoons||Peanut oil|
|6 cups||Chicken soup stock or broth|
|1 cup||Cheddar cheese, grated|
|Salt and pepper to taste|
|½ teaspoon||Dry mustard|
|⅛ teaspoon||Tabasco sauce (or more to taste)|
|⅛ teaspoon||Worcwstershire sauce|
|12 ounces||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.