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Ingredientes
- 1 c. carrots, minced
- 1 c. celery, minced
- 1 c. onions, minced
- 2 tbsp. extra virgin olive oil
- 6 c. chicken stock
- 1 c. cheddar cheese, grated
- 2 teaspoon flour
- 1/2 teaspoon dry mustard
- Tabasco to taste
- 1/8 teaspoon Worcestershire
- 12 ounce. beer
- Thin sliced Polish sausage
Direcciones
- Saute/fry the vegetables in the oil till lightly browned. Add in vegetables to boiling soup stock and cook 45 min. Mix cheese and flour together and mix into the soup, stirring constantly till the mix begins to thicken. Keep stirring often. Add in remaining ingredients and keep stirring till all is warm. Serve with a parsley garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 416g | |
| Recipe makes 6 servings | |
| Calories 316 | |
| Calories from Fat 205 | 65% |
| Total Fat 23.01g | 29% |
| Saturated Fat 9.27g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 876mg | 37% |
| Potassium 453mg | 13% |
| Total Carbs 9.07g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.32g | 2% |
| Protein 14.09g | 23% |
