Recipe by MARLEE
"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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3 (14.5 ounce) cans
shredded Cheddar cheese
prepared Dijon-style mustard
1 (12 fluid ounce) can or bottle
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...
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
I really enjoyed this recipe. Instead of the shredded cheese, I use Cheese Whiz - which makes it really creamy. Thanks for sharing!
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.
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.
Great recipe! Remember to use a regular(not light)beer if you want a stronger beer flavor.
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!
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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Beer Cheese Soup VI
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 204
** Calories from Fat: 112
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