0 recipes from contoocook and beyond


3 tbsps. olive oil
l cup onion, minced (about 2 med)(
l cup celery minced (about 4 large stalks)
l cup carrots, sliced (about 3 med)
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. granulated garlic
l/2 tsp. salt
l/4 tsp. red pepper
l/2 cup milk (use half and half if you want)
l/4 tsp. worcestershire sauce
2 cups grated sharp cheddar cheese
3 sausages, cooked and sliced (kielbasa is good)
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 boil and cook l0–l5 mins or until potatoes are tender. Add mustard powder, garlic , salt & red pepper. Combine milk and worcestershire sauce in a small bowl. Stir into soup. Remove soup from heat. Add cheese, stirring until cheese is melted and smooth. Remove 2 cups of veggies with some liquid and add to a blender or processor. Puree. Stir back into the soup to give it a nice body. Return to low heat and add sliced cooked sausage. Cook until sausage is warm; 5 mins. should do it. Serves l2 Penzy’s

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