Cheesy Beer Soup
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
finely chopped |
|
| 1 | each |
garlic cloves
|
|
| 1 | pound |
velveeta cheese
cubed |
|
| ¾ | cup |
milk
|
|
| ½ | cup |
beer
|
|
| ¼ | teaspoon |
worcestershire sauce
|
|
| 1 | x |
red hot pepper sauce
|
*
|
| 1 | x |
scallions, spring or green onions
slices |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
finely chopped |
|
| 1 | each |
garlic cloves
|
|
| 453.6 | g |
velveeta cheese
cubed |
|
| 177 | ml |
milk
|
|
| 118 | ml |
beer
|
|
| 1.3 | ml |
worcestershire sauce
|
|
| 1 | x |
red hot pepper sauce
|
*
|
| 1 | x |
scallions, spring or green onions
slices |
*
|
Directions
Cook and stir onion and garlic in spread in large saucepan on medium-high heat until tender.
Reduce heat to medium-low. Add Velveeta, milk, beer, worchestershire sauce and hot pepper sauce.
Cook, stirring constantly, 5 minutes or until velveeta is melted and soup is hot.
Pour into 4 serving bowls, sprinkle with sliced green onion.
