Soup, Beer and Cheese

1 c carrots, chopped 1 c celery, chopped
1 c onion, chopped 2 t oil
6 c chicken stock 1 c cheddar, grated
2 t flour
salt & pepper 1/2 t dry mustard
dash Tabasco 1/8 t Worcestershire sauce
1 12 oz. beer knackwurst
parsley garnish

Saute vegt's in oil. (until limp and translucent) Add boiling stock and simmer 45 min.
Dredge cheese in flour and mix into the soup, stirring
constantly until thickens. Keep stiring often. Add salt, pepper,
mustard, Tabasco and Worcerstershire. Add beer and stir until all
is hot. Add sliced cooked sausage and garnish with parsley. Serves
6-8

L. Jordan
ejordan@nero.uvic.ca

I found this on the net and tried it It was very good. We tried with and without knockwurst and liked it both ways. A good sharp cheddar gives the most flavor to the soup.
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