Beer Cheese Soup VI

32 Reviews

Prep: 20 min
Cook: 1 hr
Ready In: 1 hr 20 min

“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!” - by MARLEE

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
1/2 cup all-purpose flour
1/2 teaspoon prepared Dijon-style mustard
1 (12 fluid ounce) can or bottle beer

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Metric US

Original recipe yields 8 servings

Directions

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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
204 cal
10%

Fat
12.4 g
19%

Carbs
11.8 g
4%

Based on a 2,000 calorie diet

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Reviews (32)

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G Cramer

Dec. 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..." See more 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

Jan. 29, 2007

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

Dae Daes Mom

Nov. 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 th..." See moreis one again."

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