Beer Cheese Soup VI Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Beer Cheese Soup VI

Recipe by  

"Creamy and wonderful with veggies. Oh, what the heck, add the whole can of beer. Serve with a small dollop of sour cream and some parsley or croutons. It is a great recipe -- enjoy!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

Directions

  1. In a medium pot over medium heat, melt butter. Cook celery, carrots and onion in butter 5 minutes. Pour in chicken broth and bring to a boil; reduce heat and simmer 20 minutes. Puree mixture in a blender or food processor or using an immersion blender. Return to pot over medium heat.
  2. Toss Cheddar with flour and stir, a little at a time, into the pot, until fully incorporated and melted. Season with mustard. Stir in beer to achieve desired thickness just before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 27, 2007

Great taste! I doubled the recipe. I separated the veggies from the liquid in a strainer. Then used half the liquid (in the food processor) to puree the veggies. I used the food processor again to mix the rest of the liquid with the flour and cheese. The added the cheese mix to the veggies, then the beer. Husband went back for seconds...

 
Most Helpful Critical Review
Oct 05, 2008

this was an average cheese soup, made exactly as written, salt and peper to taste. Seems it was missing a pop, of richness, but it was eaten by all. Might make again, but will keep looking for a better cheese soup

 
Jan 29, 2007

I really enjoyed this recipe. Instead of the shredded cheese, I use Cheese Whiz - which makes it really creamy. Thanks for sharing!

 
Nov 05, 2008

PERFECT! and simple to make. Budweiser makes it. Would not change a thing. I used extra sharp cheddar which I really thought gave it that "super cheesey" taste I was looking for. Can't wait to make this one again.

 
Oct 06, 2008

A good version of beer and cheese soup. I added garlic to the mix, and I also added some pieces of cooked bacon to the soup before serving. Always a hit.

 
Oct 22, 2007

Great recipe! Remember to use a regular(not light)beer if you want a stronger beer flavor.

 
Oct 23, 2008

I'm vegetarian, so I used vegetable broth instead of chicken broth. I didn't have dijon mustard, so we substituted regular. It was delicious!

 
Jul 05, 2008

Great recipe! I added a bit more dijon mustard and a bit of freshly ground pepper in the final stages and it turned out great. Also, I used a can of Coors Light and it tasted fine to me. Thanks for sharing!!!

 

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Nutrition

  • Calories
  • 204 kcal
  • 10%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 227 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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