| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Polish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Carrots; chopped |
| 1 |
c |
Celery; chopped |
| 1 |
c |
Yellow onions; peeled and chopped |
| 2 |
ts |
Veg. oil |
| 6 |
c |
Chicken soup stock |
| 1 |
c |
Cheddar cheese; grated |
| 2 |
ts |
Flour |
|
|
Salt and pepper to taste |
| 1/2 |
ts |
Dry mustard |
| 1/8 |
ts |
Tabasco |
| 1/8 |
ts |
Worcestershire sauce |
| 1 |
|
Bottle; (12 oz) of beer |
|
|
Parsley for garnish |
|
|
Polish sausage or knackwurst; (optional) |
INSTRUCTIONS
Saute' 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.
Posted to bbq-digest by "Edwin Pawlowski" <esp@snet.net> on Dec 8, 1998,
converted by MM_Buster v2.0l.
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