"Hunger is the best sauce in the world."--Cervantes

Beer Cheese Soup Recipe

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This recipe for Beer Cheese Soup, by , is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kaye & Allen McIntyre
Added: Friday, March 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken bouillon cubes
3 cups water
1 can beer
1 cup diced celery
1 cup diced onion
2 cups dice potatoes
2 cans cream of chicken soup
1 lb cubed velveeta cheese

Directions:
Directions:
Cover and cook boullion,water,beer,celery,and onion for 20-30-min. Add potatoes and cook until tender. Add chicken soup and cheese.and simmer until cheese is melted.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Good for lunch or as an appetizer.

 

 

 

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