Ingredients
-
3
-
1
-
1
-
1
-
1/4
-
1
-
6
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Brat, Beer and Cheese Soup,This is a recipe from one of the Penzey spice catalogs. Delicious!,Sorry we did not like this at all. It tasted bitter. We threw most of this out.,I made adaptations to prepare this in the crockpot, but overall was pleased with the result. The beer flavor provided a great boost of flavor & we liked the spiciness of the soup. From the reactions among my diners it would be a hit at a tailgate or deer camp. My batch was a little thin so I thickened with a cornstarch slurry, but I had skipped the flour step. thanks for sharing the recipe!
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Steps
|
1
Done
|
Heat Olive Oil in Soup Pot Over Medium Heat. |
|
2
Done
|
Add Onion, Celery and Carrots. |
|
3
Done
|
Cook About 15 Minutes or Until Tender, Stirring Every So Often to Keep from Sticking. |
|
4
Done
|
Stir in Flour, Cook About 1 Minute. |
|
5
Done
|
Add Potatoes, Stock and Beer. |
|
6
Done
|
Bring to a Boil and Cook 10- 15 Minutes or Until Potatoes Are Tender. |
|
7
Done
|
Add Mustard Powder, Granulated Garlic, Salt and Peppers. |
|
8
Done
|
Combine Milk and Worcestershire Sauce in a Small Bowl. |
|
9
Done
|
Stir Into Soup. |
|
10
Done
|
Remove Soup from Heat. |
