Beer and Cheese Soup
Recipe: #9514
May 09, 2013
Categories: Cheese, Cheddar, One-Pot Meal Brunch, Game/Sports Day, Romantic Dinner, Sunday Dinner, No Eggs, Processed Cheese, Make it from scratch, more
"We have been making this soup since the mid 1970's. I think it may be a modification we did to one of Jeff Smith's recipes. It is very good no matter where it came from. SOURCE : Shadows"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (141.6 g)
- Calories 131.8
- Total Fat - 6.5 g
- Saturated Fat - 2.2 g
- Cholesterol - 58.9 mg
- Sodium - 147.5 mg
- Total Carbohydrate - 7.2 g
- Dietary Fiber - 1.2 g
- Sugars - 2.4 g
- Protein - 8.5 g
- Calcium - 150.3 mg
- Iron - 0.7 mg
- Vitamin C - 4.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Saute` the carrots, celery, garlic, and onions in the oil until browned.
Step 2
Bring the soup stock to a boil, add the vegetables, and simmer for 45 minutes.
Step 3
Dredge the cheese in the flour, and mix into the soup, stirring constantly until the mixture thickens.
Step 4
Keep stirring often until you serve.
Step 5
Add the salt, pepper, mustard, Tabasco, and Worcestershire.
Step 6
Finally, add the beer, and stir until all is hot.
Step 7
You may wish to add sliced cooked sausage to this soup, add just before serving.
Tips
No special items needed.
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