Best Beer Cheese Soup
Best Beer Cheese Soup recipe
Yield
12 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
finely chopped |
|
| ¼ | cup |
carrots
finely chopped |
|
| 4 | tablespoons | butter |
|
| 5 | tablespoons | all-purpose flour |
|
| ½ | teaspoon | paprika |
|
| ½ | teaspoon | dry mustard |
|
| 1 | each |
beer
12 oz. |
*
|
| 1 | cup | chicken broth |
|
| 1 | pound |
cheddar cheese
grated |
*
|
| 1 | cup | heavy whipping cream |
|
| ¼ | teaspoon | red hot pepper sauce |
|
| 1 | x |
popcorn, popped
for garnish |
*
|
Trans-fat Free, Low Carb, Low Sodium
Directions
Sauté carrots and onions in butter.
Stir in flour, cook on low heat 3 or 4 minutes, but don't brown.
Stir in paprika, mustard, beer, and chicken broth.
Use wire whisk until smooth. Add cheese, bring to a boil, then reduce heat and simmer for 5 to 10 minutes.
Remove from heat and fold in heavy cream.
Add Tabasco and serve with popcorn.
Serves 6.
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