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Beer Cheese Soup VII


"For a little crunch, garnish bowlfuls with croutons and oyster crackers."
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55 m servings 259 cals
Original recipe yields 15 servings

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  1. In a large pot over medium heat, melt butter. Cook onion in butter until tender. Stir in beer, carrots and celery. Bring to a boil, then reduce heat, cover and simmer 10 minutes.
  2. Stir in cumin, salt, nutmeg, cloves and pepper. Bring to a boil again, then reduce heat, cover and simmer 30 minutes.
  3. Remove from heat and stir in sour cream and cheese. Serve at once.

Nutrition Facts

Per Serving: 259 calories; 20.1 g fat; 9.5 g carbohydrates; 6.4 g protein; 50 mg cholesterol; 745 mg sodium. Full nutrition

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Read all reviews 5
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I believe this recipe was meant as a joke. I fixed it for Thanksgiving and wound up wasting all of those expensive ingredients.

This was a really easy and good recipe. Filling and wonderful on a cold day.

This is one of the recipes that populated when I searched for gluten free recipes. However, anything that inlcudes beer will not be gluten free.

I did not enjoy this at all. Too much sour cream... I felt like that was all I could taste.

I did not care for this recipe