Dark Beer Cheese Soup recipe
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Ingredients
- 2 potatoes, chopped 2 onions, chopped 3 celery ribs, chopped 1 ½ cups baby carrots 2 cups cauliflower florets 6 cups water 6 chicken bouillon cubes 1 teaspoon Worcestershire sauce ½ teaspoon ground black pepper 1 clove garlic, minced 1 (16 ounce) package processed cheese ⅔ cup Parmesan cheese ⅔ cup shredded Cheddar-Monterey Jack cheese blend 1 (12 fluid ounce) bottle dark beer
Nutrition Info
- 386.5 caloriescarbohydrate: 20.6 gcholesterol: 70.3 mgfat: 23.5 gfiber: 4.1 gprotein: 21.3 gsaturatedFat: 14.6 gservingSize: -sodium: 2008.9 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Dark Beer Cheese Soup
Directions
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Place the potatoes, onions, celery, carrots, and cauliflower in a food processor, puree until smooth. Combine the vegetable mixture, water, bouillon cubes, Worcestershire sauce, pepper, and garlic in a large pot over medium heat. Cook until the the liquid reduces to about 1/2 its original volume, about 90 minutes. Add the processed cheese, Parmesan cheese, Cheddar-Monterey Jack cheese, and beer, heat until the cheese is completely melted. Serve immediately.