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Beer Cheese Soup

  • 6servings
  • 25minutes
  • 570calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter or margarine

  2. 1 1/2 medium carrots, finely chopped (3/4 cup)

  3. 1 medium stalk celery, finely chopped (1/2 cup)

  4. 1 small onion, finely chopped (1/4 cup)

  5. 3 cups Progresso® chicken broth (from 32-oz carton)

  6. 1 cup Original Bisquick® mix

  7. 1/8 teaspoon pepper

  8. 1/8 teaspoon ground red pepper (cayenne)

  9. 1 cup milk

  10. 4 cups shredded sharp Cheddar cheese (1 lb)

  11. 1/2 cup regular or nonalcoholic beer

Instructions Jump to Ingredients ↑

  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.

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