Frugal Gourmet's Beer and Cheese Soup

This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy!

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1  cup carrot, chopped
• 1  cup celery, chopped
• 1  cup yellow onion, peeled and chopped
• 2  teaspoons  peanut oil
• 6  cups  chicken soup base
• 1  cup cheddar cheese, grated
• 2  teaspoons flour
•  salt and pepper
• 1⁄2 teaspoon dry mustard
• 1⁄8 teaspoon Tabasco sauce (to taste)
• 1⁄8 teaspoon Worcestershire sauce
• 1 (12 ounce) bottle beer
•  parsley (to garnish)
•  Polish sausage (optional) or   knackwurst of frankfurter (optional)

Directions

1. Saute the carrots, celery, and onions in the oil until lightly browned. Bring the soup stock to a boil, add the vegetables, and simmer for 45 minutes.
2. Dredge the cheese in the flour, and mix into the soup, stirring constantly until the mixture thickens. Keep stirring until you serve.
3. Add the salt, pepper, mustard, Tabasco, and Worcestershire. Finally, add the beer, and stir until all is hot. Garnish with parsley, and serve.
4. You may add sliced cooked sausage to this soup; add just before serving.