Beer Cheese Soup Recipe
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Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
3 tablespoons Butter
1 large Onion -- chopped
1 Celery stalk -- chopped
2 medium Carrots -- chopped
3 tablespoons All purpose flour
2 cups Beef broth
2 medium Potatoes -- peeled and cubed
1 Bottle dark beer
1 cup Whipping cream
1 dash Grated nutmeg to taste
1/8 teaspoon Cayenne (red) pepper
salt to taste
3 cups Shredded SHARP cheddar Cheese
1/2 cup Additional shredded cheese To garnish
Directions:
Melt butter in a large pot. Add onion, celery and carrots; cook until soft, about five minutes. Stir in flour; cook one minute, stirring often. Stir in broth. Add potatoes and beer. Bring to a boil, reduce heat, cover and simmer twenty minutes or until potatoes are soft.
Transfer vegetables to a food processor or blender. Process until pureed. Return to pan; add cream, nutmeg, cayenne and salt to taste. Reheat to a simmer. Add cheese, 1/2 cup at a time and stir until melted. DO NOT BOIL. Serve hot, garnish with addition shredded cheese.
This recipe from CDKitchen for Beer Cheese Soup serves/makes 4
Recipe ID: 17315
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Beer Cheese Soup
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