This is the time of year for my soup recipes to come out. Not that I don't make soup year round, but now we're on a weekly basis. And there's one soup in particular that I insist on making at least once. The reason? It's yummy.
Beer Cheese Soup, grilled kielbasa, a side of chopped pickles (suggested by a friend & it is delish!) & a fresh baked pretzel roll. You can get the pretzel roll recipe here. And as a side note, they make for some yummy sammies.
Let's get started, shall we?
You will need:
1 Tbsp. margarine
2-3 small onions, finely chopped
2 stalks celery, finely chopped
2 cans cream of celery soup, undiluted
1 bottle beer
1 C. milk
1 tsp. parsley flakes
1/2 tsp. paprika
1 lb. Velveeta cheese, cubed
2 tsp. Worcestershire sauce
(pictured later because I completely forgot about it)
salt & pepper to taste
In a large saucepan, saute onions & celery in margarine until tender.
Stir in cream of celery soup, beer, milk, parsley & paprika.
Then realize that something is missing & add your Worcestershire sauce. There, all better now.
Reduce heat & stir in Velveeta until melted.
That's it. I'll warn you now that this soup comes together very quickly. The most time consuming parts being the chopping & waiting for the cheese to melt. Impatiently, I might add.
But don't worry, you can spend that time chopping pickles. Just sprinkle a few in every now & then. And if you're not feeling that daring, it's OK. As long as you're feeling hungry!