Harvest Beer And Cheddar Soup
A great soup to go with wursts and other sausages, as well as potato skins, for a comforting cool weather meal.
Steps
Finely shred cheese , using grater or food processor.
Set aside.
Saute vegetables in butter in a saucepan with garlic until tender but not browned.
Add flour and mustard , stirring to coat.
Gradually add the broth and cook until slightly thickened.
Add the tabasco and cheddar and cook , stirring constantly until blended , but do not boil.
Remove from heat and stir in the beer and season to taste with salt.
Reheat soup to serving temperature , but do not boil.
Ingredients
butter, celery, carrot, onion, bell pepper, garlic, all-purpose flour, dry mustard, chicken broth, tabasco sauce, cheddar cheese, beer, salt