beerwurst soup
I found this interesting recipe in a Better Homes & Gardens Country Cooking cookbook that came out in the early '80s. I like it because it speaks to my German heritage.
prep time
10 Min
cook time
15 Min
method
---
yield
4 serving(s)
Ingredients
- 1 cup celery, chopped
- 1/2 cup onion, chopped
- 2 tablespoons butter
- 1 can (14 oz.) beef broth
- 8 ounces beerwurst (beer salami), thinly sliced and quartered
- 1/2 cup beer
- 1/2 teaspoon dry mustard
- 1/2 teaspoon dried basil, crushed
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano, crushed
- 4 slices cheesy bread
How To Make beerwurst soup
-
Step 1In a large saucepan cook chopped celery and chopped onion in butter till tender but not brown. Stir in beef broth, beerwurst, beer, mustard, basil, thyme, garlic powder, oregano, and 1/2 cup WATER.
-
Step 2Simmer, covered, about 10 minutes or till heated through. Top individual servings with the hot Cheesy Bread slices.
-
Step 3CHEESY BREAD SLICES: Arrange 4 slices French bread on a baking sheet; sprinkle with 1 cup shredded mozzarella cheese. Broil 3 to 4 inches from heat about 3 minutes or till the cheese is melted and lightly browned.
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