Beer Cheese Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 419.1
- Total Fat: 33.1 g
- Cholesterol: 107.9 mg
- Sodium: 1,119.9 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 0.7 g
- Protein: 15.3 g
View full nutritional breakdown of Beer Cheese Soup calories by ingredient
Introduction
I got this recipe from a magazine and tweaked it, a little, for my vegetarian palate. I got this recipe from a magazine and tweaked it, a little, for my vegetarian palate.Number of Servings: 6
Ingredients
-
1/4C onion, diced
1/4C celery, diced
1/4Ccarrot, diced
2 jalapenos, seeds & membranes removed, diced
2 cloves garlic, minced
2T butter
1T hot sauce
4T flour
1C dark beer (I like Dos Equis Amber)
3C vegetable stock (you can use chicken stock, if
you're not vegetarian)
1/2C heavy whipping cream
3C sharp cheddar cheese, shredded
1T Dijon mustard
1t Worcestershire sauce (I use vegan)
salt & pepper to taste
red pepper flakes, for garnish
Directions
In a large pan, over medium heat, sauté` the onions, carrots, jalapenos, garlic, butter and hot sauce until the onions are tender, about 3-4 minutes. Add the flour to the sautéed vegetables and mix well.
Add the beer and whisk until all the flour is dissolved. Add the vegetable stock and bring to a gentle boil. Reduce the heat to low. Add the heavy cream and cheese, stirring often.
Allow the cheese to melt completely, then add the mustard and Worcestershire sauce. Simmer for about 10 minutes while stirring often. Add salt and pepper to taste. Garnish with red pepper flakes and serve.
Serving Size: 6
Add the beer and whisk until all the flour is dissolved. Add the vegetable stock and bring to a gentle boil. Reduce the heat to low. Add the heavy cream and cheese, stirring often.
Allow the cheese to melt completely, then add the mustard and Worcestershire sauce. Simmer for about 10 minutes while stirring often. Add salt and pepper to taste. Garnish with red pepper flakes and serve.
Serving Size: 6