Beer Cheese Soup

Beer Cheese Soup

adapted from Penzey's Spice Catalog Recipe

Ingredients

• 3 tablespoons butter
• 1 cup onion, minced
• 1 cup celery, minced
• 1 cup carrot, diced
• 1/4 cup flour
• 1 lb potatoes, peeled and diced
• 6 cups chicken broth
• 1 (12 ounce) bottle beer(We used Terrapin Rye Pale Ale)
• 1/2 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• ¼ c. Frank’s Buffalo wing sauce
• 1/2 cup milk
• 8 oz. package sharp cheddar cheese, grated
• ½ package of kielbasa sausage, cooked and sliced

1. Heat olive oil in soup pot over medium heat.

2. Add onion, celery and carrots.

3. Cook about 15 minutes or until tender, stirring every so often to keep from sticking.

4. Stir in flour, cook about 1 minute.

5. Add potatoes, broth and beer.

6. Bring to a boil and cook 10- 15 minutes or until potatoes are tender.

7. Add mustard powder, granulated garlic, salt and pepper.

8. Combine milk and wing sauce in a small bowl and then Stir into soup.

9. Remove soup from heat; Add cheese, stirring until cheese is melted and smooth.

10. Remove 2 cups of vegetables with some liquid and add to a blender or food processor and puree. Pour back into soup.

11. Return to low heat and add sliced sausage and Cook until warm- about 5 minutes.