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Beer Cheese Soup

1/4 c. margarine or butter
1 c. onions, chopped
1/2 c. celery, chopped
1/2 c. carrot, chopped
1/4 c. fresh parsley, chopped
2 cloves garlic, crushed
1/4 c. flour
3 tsp. dry mustard
1/8 tsp. pepper
2 c. Half & Half or milk
1 c. 1/3-less salt chicken broth
12 oz. (2 1/2 c.) American process cheese, cubed
1 (12 oz.) can beer
2 c. popcorn, popped

Melt margarine in large saucepan or Dutch oven over medium heat. Stir in onions, celery, carrot, parsley and garlic. Cook over medium heat 5 to 6 minutes or until vegetables are crisp-tender. Stir in flour, mustard and pepper; mix well. Cook 1 minute, stirring constantly. Gradually add Half & Half and chicken broth; mix well. Cook, uncovered, over medium heat 10 to 15 minutes or until soup is thickened and thoroughly heated. Stir in cheese and beer; cook 5 to 8 minutes or until cheese is melted, stirring frequently. DO NOT BOIL. Garnish with popcorn. Makes 7 (1-cup) servings.

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