Copycat Longhorn Steak Restaurant And Saloon's Beer-Cheese Soup Recipe

ingredients

1 quart water
1 rib celery, finely diced
1 carrot, finely diced
1/3 cup finely diced onion
3 tablespoons granulated chicken stock base
8 ounces beer
1/3 pound Mexican-style process cheese product, cut in cubes
1/3 pound regular process cheese product, cut in cubes
4 ounces grated cheddar cheese
1/2 cup butter or margarine
8 tablespoons flour

directions

Bring water and beer to a boil and add vegetables and granulated chicken base. Return to a boil and then simmer about 20 minutes or until vegetables are tender.

Add process cheeses gradually, stirring until cheese melts. Blend in the Cheddar.

Make a roux of the butter or margarine and the flour (as if for gravy or cream sauce) and add to soup and stir and simmer until desired thickness. Serve with crackers.

nutrition data

535 calories, 41 grams fat, 22 grams carbohydrates, 23 grams protein per serving.

reviews & comments

Tommy REVIEW:
September 13, 2015

Great recipe , first time to make but will make again for sure .

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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