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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

BEER BRAT SOUP Recipe

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This recipe for BEER BRAT SOUP is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
5 beer brats, cut in small chunks
1 med. onion, diced in chunks
2 celery stalks, diced in chunks
2 cups chicken broth
2 potatoes, cut in small chunks
1-10½ can cream of chicken soup
1-18.8 oz. can chunky chicken and dumpling soup

Directions:
Directions:
In 5 quart saucepan on medium heat cook brats, onion and celery for about 10 minutes. Turn heat to med-high. Stir in broth, potatoes and soups. Bring to a boil. Reduce heat to medium low and cook uncovered for 30 minutes, or until potatoes are done. Makes 6 servings.

Personal Notes:
Personal Notes:
“The Lord is faithful in all he says; he is gracious in all he does.” Psalm 145:13b

 

 

 

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