Tuesday, December 3, 2013

Best Soup You'll Ever Have!

This recipe is from Penzie's Spice Company.  If you've never tried Penzie's spices they are top notch!  You cannot beat their hot cocoa mix either.....even better than Starbucks!  Anyway, this soup is so tasty and filling and good you won't regret the time you spend making it.
Servings 12
3 Tablespoons olive oil
1 cup minced onion
1 cup minced celery
1 cup sliced carrots
1/4 cup flour
1 pound potatoes peeled and diced
6 cups chicken stock
1 12 ounce bottle of beer
1/2 teaspoon dry mustard
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/4 teaspoon black and red spice (I use 1/8 black pepper and 1/8 teaspoon cayenne pepper)
1/2 cup milk
1/4 teaspoon Worchestershire sauce
2 cups grated sharp cheddar cheese
3 bratwurst sausages, cooked and sliced
One of the tricks I use to make my meals is to prep the ingredients in the morning so that when I go to cook it later all the ingredients are ready and I just need to throw it together and cook it.
I also scrub all my vegetables in my dishpan with dish washing soap and rinse and dry when I get them home from the store so they're always clean and ready to use.  Notice, I did not peel my potatoes.  These were baby potatoes and I left the skin on.
I followed the directions on the package of bratwurst but they were not cooked when I went to slice them so after slicing I threw them back in the pan and cooked them some more.

I also used a pumpkin ale for the beer I added but I've used Corona in the past too.

Here's the directions for making it.

Heat olive oil in soup pot over medium heat.  Add onion, celery, and carrots.  Cook about 15 minutes until tender, stirring every so often to keep from sticking.  Stir in flour; cook about 1 minute.  Add potatoes, stock, and beer.  Bring to a boil and cook 10-15 minutes or until potatoes are tender.  Add mustard powder, granulated garlic, salt, and black and red spice.  Combine milk and Worchestershire sauce in a small bowl.  Stir into soup.  Remove soup from heat.  Add cheese, stirring until cheese is melted and smooth.  (The following part I skip but you can certainly do it if you wish). Remove 2 cups of vegetables with some liquid and add to a blender or food processor.  Puree.  Stir back into the soup, to give it a nice body.  Return to low heat and add sliced, cooked bratwurst.  Cook until bratwurst is warm; 5 minutes should do it.



  1. OK, the sausage will make this a hit with my husband, the rest of it will make it a hit, period! This is the season for soups and I love new recipes.

    I dropped by to invite you to come visit my blog to see what I'm excited about! And maybe entice you to enter my book giveaway. :)

  2. My goodness, you and I are kindred spirits!! I just thought about ordering some things from Penzeys. My mom used to order stuff from there, all the time.

    Delicious looking soup, and this is certainly the perfect season for soup!!
    Thanks for sharing the recipe.

    Warm wishes, my friend


  3. Boy Sam you are better cook then me coming up with all this good stuff and then making it. This soup sounds really good. You are wonder with all the things you do.
    Nancy Jo


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