Source:

Katherine

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.

Comments

I like to serve this with cheddar bread, salad, and polish sausages.