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Beer Cheese Soup

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Recipe

Two cheese, beer cheese soup recipe with the holy trinity of vegetables. Rich, creamy, and fully irresistible layers of flavor!

 

Yield

6 servings

Prep

15 min

Cook

40 min

Ready

1 hrs

Ingredients

Amount Measure Ingredient Features
½ cup butter
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1 cup celery
chopped
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1 cup carrots
chopped
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1 cup onions
chopped
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1 cup all-purpose flour
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1 teaspoon prepared mustard
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8 cups chicken broth
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1 can beer
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2 cups cheddar cheese
shredded
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3 tablespoons Parmesan cheese
freshly grated
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Ingredients

Amount Measure Ingredient Features
237 ml butter
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237 ml celery
chopped
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237 ml carrots
chopped
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237 ml onions
chopped
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237 ml all-purpose flour
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5 ml prepared mustard
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1.9 l chicken broth
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1 can beer
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473 ml cheddar cheese
shredded
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45 ml Parmesan cheese
freshly grated
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Directions

In a large soup pot over medium heat, melt butter. Add celery, carrots, and onion; sautè until tender but not brown.

Remove vegetables with a slotted spoon, reserving butter in a soup pot.

Place vegetables into a food processor or blender; whirl until smooth; set aside.

In the soup pot over medium heat, make a roux by adding the flour to the reserved butter left in the pot. Gradually whisk in the chicken broth, stirring constantly.

Reduce heat to medium-low and cook 10 to 15 minutes, constantly stirring, until mixture just comes to a gentle boil and is thickened.

Reduce heat to low. Add beer and stir to combine. Mix in puréed vegetables and Cheddar cheese; simmer for another 20 minutes, occasionally stirring, until cheese is melted.

Remove from heat. Serve in soup bowls topped with Parmesan cheese and parsley.

For added pub-style pizzaz, you can top with popcorn or croutons.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 525g (18.5 oz)
Amount per Serving
Calories 53655% from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 19g 96%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 881mg 37%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 8%
Sugars g
Protein 43g
Vitamin A 91% Vitamin C 7%
Calcium 34% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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