Beer Cheese Soup I recipe

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Ingredients

½ cup chopped green onions
1 cup sliced celery
1 cup sliced carrots
8 ounces fresh mushrooms, sliced
¾ cup butter
½ cup all-purpose flour
1 teaspoon mustard powder
5 cups chicken broth
1 small head cauliflower
1 (12 fluid ounce) can or bottle beer
8 ounces sharp Cheddar cheese, shredded
2 tablespoons grated Parmesan cheese
salt to taste
ground black pepper to taste

Nutrition Info

494.8 calories
carbohydrate: 18.3 g
cholesterol: 102.2 mg
fat: 37.7 g
fiber: 2.9 g
protein: 18.3 g
saturatedFat: 23.2 g
servingSize: -
sodium: 1108.8 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Saute green onions, celery, carrots, and mushrooms in butter. Mix flour and dry mustard into sauteed vegetables. Add chicken broth, bring to a boil.

  2. Break up cauliflower into bite-size pieces, steam until just tender.

  3. Reduce heat of sauteed vegetables to a simmer, add cauliflower, beer, and cheeses. Simmer 15-20 minutes. Add salt and pepper to taste. Check seasonings.

Recipe Yield

6 servings

Recipe Note

A delicious cheesy vegetable soup.

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