Ingredients
- 1 bottle
- 1 ok
- 1,400 ml chicken soup stock
- 350 ml beer
- 130 gr carrots
- 120 gr onions (yellow)
- 110 gr cheddar cheese
- 100 gr celery
- 10 ml peanut oil
- 2 ml dry mustard
- 1 ml tabasco sauce
- 1 ml worcwstershire sauce
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]
