Beer Cheese Soup
Recipe from
Betty Crocker
Comfort food never came faster! This homemade classic can be on your table in less than 30 minutes.
Servings:
6 servings
Prep Time:
25 mins
Total Time:
25 mins
Ingredients
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1/2 cupbutter or margarinesee savings
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1 1/2medium carrots, finely chopped (3/4 cup)see savings
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1medium stalk celery, finely chopped (1/2 cup)see savings
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1small onion, finely chopped (1/4 cup)see savings
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3 cupsProgresso® chicken broth (from 32-oz carton)see savings
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1 cupOriginal Bisquick® mixsee savings
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1/8 teaspoonpeppersee savings
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1/8 teaspoonground red pepper (cayenne)see savings
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1 cupmilksee savings
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4 cupsshredded sharp Cheddar cheese (1 lb)see savings
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1/2 cupregular or nonalcoholic beersee savings
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Directions
1.
In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until crisp-tender.
2.
In large bowl, mix broth, Bisquick mix, pepper and red pepper until smooth. Gradually stir into vegetable mixture. Heat to boiling over medium heat, stirring occasionally. Boil and stir 1 minute.
3.
Stir in milk and cheese. Heat until cheese is melted. Stir in beer.
High Altitude (3500-6500 ft):
No change.
Nutrition information
Per serving: Calories 570 (Calories from Fat 390); Total Fat 43g (Saturated Fat 26g, Trans Fat 1.5g); Cholesterol 125mg; Sodium 1290mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 6g); Protein 25g. Daily Values: Vitamin A 70%; Vitamin C 0%; Calcium 60%; Iron 8%. Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 1/2 High-Fat Meat; 3 Fat. Carbohydrate Choices: 1. Percent Daily Values are based on a 2,000 calorie diet.
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