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Beer Cheese Soup V

SUBMITTED BY: Kathe Bonfield

"Simple, but delicious. Great served with a salad and a loaf of peasant bread. It is best to have everything prepared before you begin. Cook over medium high heat - stirring constantly. Don't rush it!"
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 3/4 cup butter
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/2 cup diced onion
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground dry mustard
  • 1 (14.5 ounce) can chicken broth
  • 5 ounces shredded Cheddar cheese
  • 5 ounces shredded Monterey Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 1 (12 fluid ounce) can or bottle beer

DIRECTIONS

  1. In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
  2. When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2005 by JLEHNIG
Per the comments listed, I altered this recipe. I only used 1/2 cup of flour and added about 3/4 cup milk and 1/2 tsp of nutmeg. It was the perfect consistancy. I also deleted the celery and carrots from the recipe and did not place the onions in the blender. It added a little texture to the soup. I will definately make this again.

4 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2004 by JELLOB3P0
I am giving this recipe four stars, but not as a soup. It was much too thick and rich for a soup, but it made a great cheese fondue. Tastes like the cheese fondue from The Melting Pot. Next time I make it, I will cut up cubes of bread, apples, etc. and just dip them in!

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2004 by MLTS
By far the BEST beer cheese soup I have tasted, and I've tried many! This was very similar to a local Irish Pub's beer cheese soup. I do not like those beer cheese soups that use velveeta or american cheese. I did add a hint of nutmeg to this, though.

3 users found this review helpful


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Ragu
Feed Our Kids Well.

NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 396

  • Total Fat: 31g
  • Cholesterol: 86mg
  • Sodium: 730mg
  • Total Carbs: 13.5g
  •     Dietary Fiber: 0.9g
  • Protein: 13.6g

VIEW DETAILED NUTRITION

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