Beer Cheese Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 can or bottle (12 fl oz) Regular Beer 3 cup (8 fl oz) Chicken Broth1/2 cup Heavy Whipping Cream 2 serving Bacon - Farmland Thick Sliced Bacon 1 cup, chopped Onions, raw 1 large (7-1/4" to 8-1/2" long) Carrots, raw 2 clove Garlic 1 cup Kraft 2% Shredded Cheddar Cheese 4 oz Cream Cheese 0.25 cup Flour - Gold medal all purpose flour 3 tsp Lea & Perrins, Worcestershire Sauce 3 tsp French's Spicy Brown Mustard (1 tsp) 1 dash Pepper, black
1. Heat a pot over medium heat. Cut bacon strips in half and add to the pot. Cook until crispy.
2. Remove bacon from the pot and onion and garlic. Cook 2min. Add the flour and stir to coat onions and brown the flour mix.
3. Add carrots, and slowly add the beer while stirring constantly. After beer is added, pour in chicken stock, mustard, worcestershire, and pepper and turn to medium-low.
4. Let soup cook 20min, stirring occasionally.
5. Remove soup from heat and add cream, cheddar and cream cheese. Stir until completely melted.
6. Laddle into bowls and top with diced up bacon
Serving Size: Makes About 5 1-cup servings
2. Remove bacon from the pot and onion and garlic. Cook 2min. Add the flour and stir to coat onions and brown the flour mix.
3. Add carrots, and slowly add the beer while stirring constantly. After beer is added, pour in chicken stock, mustard, worcestershire, and pepper and turn to medium-low.
4. Let soup cook 20min, stirring occasionally.
5. Remove soup from heat and add cream, cheddar and cream cheese. Stir until completely melted.
6. Laddle into bowls and top with diced up bacon
Serving Size: Makes About 5 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 332.1
- Total Fat: 24.3 g
- Cholesterol: 76.7 mg
- Sodium: 1,023.4 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 1.2 g
- Protein: 11.0 g
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