For 4 servings you will need:

3 1/2 c. chicken or beef broth
3/4 c. beer
1 c. sliced celery, cut 1/4 inch thick
1/4 c. chopped onion
1/2 tsp. dried basil leaves, crushed
1/2 tsp. beau monde seasoning
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. cut-up broccoli
1/2 c. cauliflowerets
1/2 c. fresh or frozen, thawed peas, snap peas, or pea pods, strings removed
1/2 c. winter squash chunks, peeled
2 oz. vermicelli or fine egg noodles

1. In a 3 quart saucepan or Dutch oven combine the chicken broth, beer, celery, onion, basil, beau monde seasoning, salt and pepper.

2. Bring mixture to boiling; reduce heat. Simmer, partially covered, for 10 minutes.

3. Add broccoli, cauliflower, peas, and squash. Bring mixture to a boil again. Reduce heat.

4. Simmer, partially covered about 20 minutes or until vegetables are almost tender.

5. Add the noodles. Bring soup to boiling.

6. Reduce heat to simmering again. Cook until noodles are tender. Taste for seasoning. Serve.