Beer Cheese Soup Recipe
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Category: |
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Ingredients: |
Ingredients: 1 small onion, chopped 3 tbsp. butter 4 tbsp. flour 1/2 tsp. dry mustard 1/4 tsp. nutmeg 2 (10 3/4 oz.) cans chicken broth 2 soup cans water 1 c. beer 1 lb. pasteurized processed cheese spread (such as Velveeta) 1 c. 1/2 and 1/2 2 tsp. Worcestershire sauce Salt Pepper 2 tbsp. minced chives (optional) Popped popcorn
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Directions: |
Directions:In a Dutch oven saute the onion in the butter until it is tender. Stir in the flour and cook 1 min. Add the mustard and nutmeg and slowly stir in the chicken broth. Cook, stirring until the mixture is thickened and smooth. Stir in the water and the beer. Cut the loaf of cheese into 1 in. or smaller. Add the cheese to the soup and simmer, stirring occasionally to keep the cheese from sticking and burning, about 10 min. Stir in the 1/2 and 1/2 and the Worcestershire sauce and add salt and pepper to taste. Garnish with chives and popcorn. Linda usually omits the 2 cans of water and pours in 1 can of beer instead of 1 cup. Linda uses a scant 1 lb. of velveeta. If it seems too thick she adds a little more 1/2 and 1/2. |
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