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1 cup Carrot -- chopped
1 cup Celery -- chopped
1 cup Yellow Onion, Chopped -- chopped
2 tsp. Vegetable Oil
6 1/3 cup Chicken Broth Stock
1 cup Cheddar Cheese -- grated
2 tsp. Flour
salt pepper
1/2 tsp. Mustard
1/8 tsp. Tabasco Sauce
1/8 tsp. Worcestershire Sauce
3/7 oz. Beer
parsley
polish sausage
Sauté' 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.
1 cup Celery -- chopped
1 cup Yellow Onion, Chopped -- chopped
2 tsp. Vegetable Oil
6 1/3 cup Chicken Broth Stock
1 cup Cheddar Cheese -- grated
2 tsp. Flour
salt pepper
1/2 tsp. Mustard
1/8 tsp. Tabasco Sauce
1/8 tsp. Worcestershire Sauce
3/7 oz. Beer
parsley
polish sausage
Sauté' 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.
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