Beer Cheese Soup VI recipe

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Ingredients

2 tablespoons butter
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
3 (14.5 ounce) cans chicken broth
8 ounces shredded Cheddar cheese
½ cup all-purpose flour
½ teaspoon prepared Dijon-style mustard
1 (12 fluid ounce) can or bottle beer

Nutrition Info

204.2 calories
carbohydrate: 11.8 g
cholesterol: 37.4 mg
fat: 12.4 g
fiber: 1.2 g
protein: 8.6 g
saturatedFat: 7.8 g
servingSize: -
sodium: 227.1 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium pot over medium heat, melt butter. Cook celery, carrots and onion in butter 5 minutes. Pour in chicken broth and bring to a boil, reduce heat and simmer 20 minutes. Puree mixture in a blender or food processor or using an immersion blender. Return to pot over medium heat.

  2. Toss Cheddar with flour and stir, a little at a time, into the pot, until fully incorporated and melted. Season with mustard. Stir in beer to achieve desired thickness just before serving.

Recipe Yield

8 servings

Recipe Note

Creamy and wonderful with veggies. Oh, what the heck, add the whole can of beer. Serve with a small dollop of sour cream and some parsley or croutons. It is a great recipe -- enjoy!

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