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Beer Cheese Soup VI

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MARLEE

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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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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.
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Reviews

G Cramer
20
12/27/2007

Great taste! I doubled the recipe. I separated the veggies from the liquid in a strainer. Then used half the liquid (in the food processor) to puree the veggies. I used the food processor again to mix the rest of the liquid with the flour and cheese. The added the cheese mix to the veggies, then the beer. Husband went back for seconds...

scoddin
14
1/29/2007

I really enjoyed this recipe. Instead of the shredded cheese, I use Cheese Whiz - which makes it really creamy. Thanks for sharing!

Dae Daes Mom
11
11/5/2008

PERFECT! and simple to make. Budweiser makes it. Would not change a thing. I used extra sharp cheddar which I really thought gave it that "super cheesey" taste I was looking for. Can't wait to make this one again.