0 recipes from contoocook and beyond


3 BRAT sausages, cooked and sliced
3 tbsps. olive oil
l cup onions minced
l cup celery minced
l cup carrots sliced
l/4 cup flour
l lb. potatoes, peeled and diced
6 cups chicken stock
l l2-oz. can of beer
l/2 tsp. mustard powder
l/2 tsp. garlic powder
l/2 tsp. salt
l/2 tsp. pepper
l/2 cup milk (use half and half if you feel decadent)
l/4 tsp. worcestershire sauce
2 cups grated sharp cheddar cheese
Heat olive oil in soup pot over med heat. add onion celery & carrots. cook about l5 mins or until tender stirring every so often to keep from sticking. stir in flour; cook about l min. add potatoes, stock and beer. bring to a boil and cook l0-l5 ins or until taters are tender. add mustard powdeer garlic s&p. combine milk and worcestershire sauce in small bowl. stir into the soup. remove soup from heat. add cheese stirring until cheese is elted and sooth renove 2 cups of veggies with some liquid and add to a blender or food processor. puree. stir back inbto the soup to give it nice body. return to low heat and add sliced, cooked brats. cook until brats are waarm 5 mins. should do it.
Penzeys Serves 12

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