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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Course: soup / Difficulty: Easy / Number of Servings: 4 |
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Directions: Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in beer, carrot and celery. Heat to boiling; reduce heat.
Cover and simmer 10 minutes. Stir in remaining ingredients except sour cream and cheese. Heat to boiling; reduce heat.
Cover and simmer for 30 minutes. Remove from heat; stir in sour cream.
Sprinkle with cheese.
Ingredients:
1/4 Teaspoon(s) nutmeg
1/6 Ounce(s) cumin
1/6 Ounce(s) salt
16 Ounce(s) chicken broth
1/2 Cup(s) celery; finely chopped
1/2 Cup(s) carrot; finely chopped
12 Ounce(s) beer; any brand, 1 btl/can
2 Tablespoon(s) margarine or butter
1/2 Cup(s) onion; chopped, 1 medium
1 Ounce(s) cloves
1 Teaspoon(s) pepper
8 Ounce(s) sour cream |
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