This soup's for you! It tastes great and is filled with flavor from its base of chicken broth and beer, unique blend of spices and real cheese.
Beer and Cheese Soup
- Prep Time 15 min
- Total 55 min
- Servings 15
- Ingredients 13
Ingredients
- 1/4 cup plus 2 tablespoons butter or margarine
- 3 medium onions, chopped (1 1/2 cups)
- 3 cans (12 ounces each) beer
- 3 medium carrots, finely chopped (1 1/2 cups)
- 3 medium celery stalks, finely chopped (1 1/2 cups)
- 6 cups Progresso™ chicken broth (from two 32-oz cartons)
- 1 tablespoon ground cumin
- 2 1/2 teaspoons salt
- 3/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon pepper
- 3 cups sour cream
- 12 ounces Cheddar or Monterey Jack cheese, cut into 1/4-inch cubes (3 cups)
Make With
Progresso Broth
Instructions
-
Step1Melt butter in Dutch oven over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in beer, carrots and celery. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
-
Step2Stir in remaining ingredients except sour cream and cheese. Heat to boiling; reduce heat. Cover and simmer 30 minutes; remove from heat. Stir in sour cream; sprinkle with cheese.
Nutrition
295
Calories
25 g
Total Fat
10 g
Protein
8 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 295
- Calories from Fat
- 225
- Total Fat
- 25 g
- Saturated Fat
- 15 g
- Cholesterol
- 75 mg
- Sodium
- 1030 mg
- Potassium
- 280 mg
- Total Carbohydrate
- 8 g
- Dietary Fiber
- 1 g
- Protein
- 10 g
% Daily Value*:
- Vitamin A
- 54%
- 54%
- Vitamin C
- 2%
- 2%
- Calcium
- 18%
- 18%
- Iron
- 2%
- 2%
Exchanges:
2 Vegetable; 1 High-Fat Meat; 3 Fat;Tips from the Betty Crocker Kitchens
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