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WELSH RAREBIT AND KIELBASA SOUP

Updated: December 15, 2012 6:03AM



MAKES 4 SERVINGS

½ pound (about 1½ cups) kielbasa, sliced diagonally about ¼- to ½-inch thick (see Note)

2 cans cheese soup

2 teaspoons prepared mustard

1 soup can of water

1 (12-ounce) can of beer

¼ teaspoon freshly ground black
pepper

½ cup shredded Cheddar cheese

Brown kielbasa quickly in saucepan or skillet; set aside.

In large saucepan, combine soup and mustard; blend well. Add water, beer and pepper. Bring to boil; add kielbasa and reduce heat, and simmer 10 minutes. Top with Cheddar and serve with crusty bread, if desired.

Note: Soup can be made with or without kielbasa.

Madeline Nelson



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