Beer and Cheese Soup

1 cup carrots, chopped

1 cup celery, chopped

1 cup yellow onions, peeled and chopped

2 teaspoons peanut oil

6 cups chicken soup stock

1 cup cheddar cheese, grated

2 teaspoons flour

salt and pepper to taste

1/2 teaspoon dry mustard

1/8 teaspoon Tabasco or more to taste

1/8 teaspoon Worcestershire sauce

1 12-oz bottle of beer

Parsely for garnish

Polish sausage or knackwuest (optional)

Saute the carrots, celery, and onions 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 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.

you may add sliced cooked sausage to this soup; add just before serving.

Serves 6 to 8

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