Beer Cheese Soup I

Beer Cheese Soup I

31 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Shannon
Recipe by  Shannon

“A delicious cheesy vegetable soup.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Saute green onions, celery, carrots, and mushrooms in butter. Mix flour and dry mustard into sauteed vegetables. Add chicken broth, bring to a boil.
  2. Break up cauliflower into bite-size pieces, steam until just tender.
  3. Reduce heat of sauteed vegetables to a simmer, add cauliflower, beer, and cheeses. Simmer 15-20 minutes. Add salt and pepper to taste. Check seasonings.

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Reviews (31)

Rate This Recipe
Sarah
18

Sarah

This is SO good! I followed the advice to add Velveeta (about 6 ounces). Since it did that, I used slightly less shredded sharp chedder (about 2 ounces less). I didn't have green onion on hand, so I used yellow onion, and light beer so it wouldn't overwhelm the soup. I salted and peppered the veggies while they sauteed and I forgot to steam the cauliflower separately, but it cooked perfectly during the 20 minute simmer. I didn't want to use 3/4 cup butter, so I used a few tbsps olive oil, and a couple tbsp light butter. I can't believe how good this soup is - the best soup I've had! I will absolutely make this again.

naples34102
14

naples34102

I made this exactly as written, only using mild Cheddar rather than sharp, and light beer - and was initially very unimpressed. While I loved the chunkiness of the vegetables, the broth itself was watery rather than creamy and even had flecks or grains of cheese in it - not pretty. I took a guess on what would correct this and added a good chunk of Velveeta, noted for it's smoothness and melting quality. I can't tell you what an incredible difference this made! The soup was totally transformed and became creamy, rich and smooth! I was so pleased! Even though to start I really wanted to rate this as three stars, the soup ended up being so darn good I didn't want to take the risk of turning anyone off to it. With just this small change of adding Velveeta, this became a five star soup!

Melissa H.
8

Melissa H.

I really loved this soup! This has to be one of the best soups I've made/eaten - and I don't like beer! I didn't have any califlower but used potatoes, adding them with all the other veggies. I added a bit of sour cream in the end and I had less than a bottle of beer to put in it but you could still taste it. We topped it with additional parmesan cheese.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 495 cal
  • 25%
  • Fat
  • 37.7 g
  • 58%
  • Carbs
  • 18.3 g
  • 6%
  • Protein
  • 18.3 g
  • 37%
  • Cholesterol
  • 102 mg
  • 34%
  • Sodium
  • 1109 mg
  • 44%

Based on a 2,000 calorie diet

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