Cheesy Beer Soup
Cheese and beer, a quintessential Midwestern duo, in a soup. Because why not? Garlic, Worcestershire and creamy Velveeta make for a bowl that warms you from the inside out.
Recipe from VELVEETA®
1/2 cup finely chopped onion
1 clove garlic, minced
1 tablespoon butter or margarine
1 tablespoon flour
1 3/4 cups milk
1/2 pound VELVEETA®, cut up
1/2 cup beer
1/2 teaspoon Worcestershire sauce
Few drops hot pepper sauce
COOK onion and garlic in butter in large saucepan on medium-high heat until tender, stirring frequently. Add flour; mix well. Cook 2 min. or until hot and bubbly, stirring frequently.
STIR in milk until well blended. Cook until mixture boils and thickens, sitrring constantly. Reduce heat to low; simmer 5 min., stirring occasionally.
ADD remaining ingredients; mix well. Cook 5 min. or until VELVEETA is completely melted and soup is heated through, stirring constantly.
SIZE-WISE: Each 3/4-cup serving of this creamy soup provides an abundance of cheesy flavor.
HOW TO CUBE VELVEETA: Cut measured amount of VELVEETA® into slices about 1/2 inch thick. Then, cut each slice crosswise in both directions to make cubes.
Per Serving: cal. (kcal) 270, Fat, total (g) 17, chol. (mg) 60, sat. fat (g) 10, carb. (g) 15, sugar (g) 11, pro. (g) 13, vit. A (IU) 972, sodium (mg) 960, calcium (mg) 404, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet