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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Hubby looks forward to this soup. Serve it with sandwiches on a cold day. Ingredients:
1 cup chopped onion |
1 cup chopped celery |
1 cup diced carrot |
6 cups chicken stock |
1/2 lb cheddar cheese, grated |
1/2 cup flour |
1 dash tabasco sauce, to taste |
1/2 teaspoon dry mustard |
1/2 teaspoon worcestershire sauce |
1 (12 ounce) can beer |
Directions:
1. Saute onion and celery until soft and transparent.
2. Saute the diced carrots until tender but still a little crisp.
3. Place sauteed vegetables in a large stockpot or Dutch oven; add chicken stock. Place over medium heat.
4. Combine Cheddar cheese with flour; stir mixture slowly into hot broth.
5. Add Tabasco, dry mustard, and Worcestershire sauce.
6. Bring to a simmer.
7. Add beer; heat through and serve.
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