Name: Three-Cheese Beer Soup
Total time: 30 min
Ingredients: 2 tablespoons butter; 1 medium onion, finely chopped; 1 medium carrot, finely chopped; 1 stalk celery, finely chopped; 2 green onions, thinly sliced; ¼ cup all-purpose flour; ½ teaspoon dry mustard; 4 cups chicken broth or reduced-sodium chicken broth; 1 cup dark ale or beer; 1 cup whipping cream; 2 medium potatoes, peeled and cut into 1/2-inch cubes; 1 cup shredded sharp cheddar cheese at room temperature (4 ounces); 1 cup shredded white cheddar cheese at room temperature (4 ounces); ¼ cup grated Parmesan or Romano cheese; ¼ teaspoon bottled hot-pepper sauce; ¼ teaspoon Worcestershire sauce

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Directions

Step 1
In a 4-quart Dutch oven, melt butter over medium heat. Add onion, carrot, celery, and green onions. Cook and stir 8 to 10 minutes or until onion is golden.

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Step 2
Stir in flour and mustard. Cook and stir 1 minute. Add broth; cook and stir until bubbly. Stir in beer and whipping cream. Add potatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 12 minutes or until potatoes are tender.
Step 3
Slowly add cheddar cheeses, whisking until cheeses are melted. Whisk in Parmesan or Romano cheese, hot-pepper sauce, and the Worcestershire sauce.

Nutrition Facts

Per Serving:

341 calories; fat 26g; cholesterol 82mg; carbohydrates 15g; insoluble fiber 1g; protein 11g; sodium 792mg.

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Three-Cheese Beer Soup

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Ingredients

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Nutrition Facts