Beer Cheese Soup V

4.1
(51)

Simple, but delicious. Great served with a salad and a loaf of peasant bread. It is best to have everything prepared before you begin. Cook over medium high heat - stirring constantly. Don't rush it!

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4
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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
8
Yield:
8 servings

Ingredients

  • ¾ cup butter

  • ½ cup diced celery

  • ½ cup diced carrots

  • ½ cup diced onion

  • ¾ cup all-purpose flour

  • ½ teaspoon ground dry mustard

  • 1 (14.5 ounce) can chicken broth

  • 5 ounces shredded Cheddar cheese

  • 5 ounces shredded Monterey Jack cheese

  • ½ cup grated Parmesan cheese

  • 1 (12 fluid ounce) can or bottle beer

Directions

  1. In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.

  2. When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.

Nutrition Facts (per serving)

383 Calories
30g Fat
13g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 383
% Daily Value *
Total Fat 30g 39%
Saturated Fat 19g 95%
Cholesterol 85mg 28%
Sodium 417mg 18%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 13g
Vitamin C 1mg 6%
Calcium 332mg 26%
Iron 1mg 5%
Potassium 120mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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