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Beer and Cheese Soup


1 cup chopped carrots
1 cup chopped celery
1 cup peeled and chopped yellow onion
2 tsp. peanut oil
6 cup chicken stock
1 cup grated cheddar cheese
2 tsp. flour
Salt and pepper to taste
1/2 tsp. dry mustard
1/8 tsp. (or more to taste) Tabasco
1/8 tsp. Worcestershire sauce
1 12-ounce bottle of beer
Parsley for garnish
Polish sausage or knackwurst (optional)

Sauté carrots, celery and onions in oil until lightly browned. Bring stock to a boil, add veggies; simmer 45 minutes. Dredge the cheese in flour, and mix into the soup, stirring constantly until the mixture thickens. Stir often. Add salt, pepper, mustard, Tabasco and Worcestershire. Finally, add the beer, and stir until hot. Garnish with parsley. May add sliced, cooked sausage just before serving.

Serves 6 to 8.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.