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Beer and Celery Root Soup
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  • 6 cups (1425 ml) chicken stock
  • 1 cup (225 ml) chopped onion
  • 1 cup (225 ml) of beer *any kind but dark*
  • 1 celery-root, peeled and cut into small cubes
  • 2 carrots, sliced
  • 2 tbsp (30 ml) butter
  • 3 tbsp (45 ml) chopped parsley
  • 1/8 tsp (1 ml) minced garlic
  • 1/2 tsp (2 ml) thyme
  • 1/2 tsp (2 ml) marjoram
  • a few shakes of tabasco sauce or pinch of cayenne pepper
  • salt and pepper, to taste
  • Saute all vegetables in butter in a stockpot until browned.
  • Add the rest of the ingredients except for the parsley.
  • Simmer for 20 minutes.
  • Sprinkle with parsley and serve.
I like to serve this with cheddar bread, salad, and polish sausages.

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