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Recipe(tried): Beer and Cheese Soup

Soups
BEER AND CHEESE SOUP

"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." - L. Jordan

6 cups chicken stock
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2 tsp oil
1 cup shredded cheddar
2 tsp flour
Salt and pepper, to taste
1/2 tsp dry mustard
Dash Tabasco
1/8 tsp Worcestershire sauce
1 (12 oz.) beer knockwurst, sliced
Chopped fresh parsley, garnish

Bring chicken stock to a boil.

In a large saucepan, saute vegetables in oil until limp and translucent. Add boiling stock and simmer 45 minutes.

Dredge cheese in flour and mix into the soup, stirring constantly until thickens. Keep stirring often.

Add salt, pepper, mustard, Tabasco and Worcestershire. Add beer and knockwurst and stir until all is hot. Garnish with parsley.

Makes 6-8 servings
MsgID: 007558
Shared by: SueA, CA
In reply to:
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
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  JOANN HOOSER
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  SueA, CA
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