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Tuesday, October 07, 2008

Bacon and Cheddar Beer Soup

6.00 ounce vegetable oil
1.50 pounds onions, coarsely chopped
1.25 pounds potatoes, diced
1.00 pound carrots, diced
1.00 pound celery, sliced
1.00 can chef-mate bacon 'n cheddar cheese sauce (#10 can)
2.00 cups beer
1.00 quarter chicken stock
1.25 pounds mixed vegetables, frozen
0.50 teaspoon paprika
0.50 teaspoon white pepper
0.25 teaspoon liquid smoke flavor
2.00 tablespoons parsley, chopped

1. Place vegetable oil in large stockpot. Add onions, potatoes, carrots and celery, sauté 25-30 minutes or until vegetables are cooked.

2. Add remaining ingredients. Combine thoroughly. Simmer 20 minutes over low heat, stirring occasionally.

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