Beer And Cheese Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 cup: Carrots, chopped
Salt and pepper to taste,
1 cup: Celery, chopped
1/2 tsp: Dry mustard,
1 cup: Yellow onions, peeled and
1/8 tsp: Tabasco sauce, (or more to
-chopped,
-taste),
2 tsp: Peanut oil,
1/8 tsp: Worcwstershire sauce,
6 cup: Chicken soup stock or broth,
12 ounce: Beer, (1 bottle) [stale is
1 cup: Cheddar cheese, grated
-OK],
2 tsp: Flour,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Soup/stew