Recipe(tried): Beer and Cheese Soup

BEER AND CHEESE SOUP

This made a wonderful meal for me and my cousin. Two bowls and two bagels and another beer each and we were stuffed. I added about three or four small slices of sausage to each bowl.

1 cup carrots, chopped
1 cup celery, chopped
1 cup yellow onions, peeled and chopped
2 teaspoons peanut oil (or your favorite oil for sauteing)
6 cups chicken stock (homemade is best, but use what you've got)
1 cup cheddar cheese, grated
2 teaspoons flour
salt and pepper to taste
1/2 teaspoon dry mustard
1/8 teaspoon Tabasco (more/less to taste - I omitted it altogether)
1/8 teaspoon Worcestershire sauce (here I used extra - again, to taste)
1 (12 ounce) bottle of beer*
Parsley for garnish
Polish sausage or knockwurst (optional)

Saute the carrots, onion, and celery in the oil until lightly browned.

Bring the soup 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 celery and serve. You may add sliced cooked sausage to this soup (YUM!!); add before serving.

Serve with a toasted bagel, and more of the same beer!!!

*Choice of beer is important. I used a Michelob the first time, and a Bass Ale the second time. The second batch was _MUCH_ better.

NOTES:
Watch this closely, and add the beer _SLOWLY_. The beer should be at room temperature before hand to reduce the foam, and the chance of the soup foaming over the edge of the soup pot.