Beer Cheese Soup VII
Ingredients55 m servings 259 cals
- 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.
- Stir in cumin, salt, nutmeg, cloves and pepper. Bring to a boil again, then reduce heat, cover and simmer 30 minutes.
- Remove from heat and stir in sour cream and cheese. Serve at once.
Per Serving: 259 calories; 20.1 g fat; 9.5 g carbohydrates; 6.4 g protein; 50 mg cholesterol; 745 mg sodium. Full nutrition
ReviewsRead all reviews 5
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.