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Wednesday, July 08, 2009

Bacon and Cheddar Beer Soup

6 ounce vegetable oil
1 1/2 pound onions; coarsely chopped
1 1/4 pound potatoes; diced
1 pound carrots; diced
1 pound celery; sliced
1 can chef-mate bacon 'n cheddar cheese sauce (#10 can)
2 cup beer
1 quart chicken stock
1 1/4 pound mixed vegetables; frozen
1/2 teaspoon paprika
1/2 teaspoon white pepper
1/4 teaspoon liquid smoke flavor
2 tablespoon parsley; chopped

Place vegetable oil in large stockpot. Add onions, potatoes, carrots and celery; sauté 25-30 minutes or until vegetables are cooked. Add remaining ingredients. Combine thoroughly. Simmer 20 minutes over low heat, stirring occasionally. Serve hot.

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