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Beer and Cheddar Soup

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“A soup lover’s delight, hearty yet subtly flavored; serve with toasted French bread.”
1hr 5mins

Ingredients Nutrition


  1. In a 3 quart saucepan, combine beer and bouillon powder or granules.
  2. Cook over medium heat stirring frequently, until dissolved.
  3. Add carrot and celery.
  4. Separate onion into rings; add to beer mixture.
  5. Bring to a boil.
  6. Reduce heat. Simmer, covered, 10 minutes Place flour in small bowl.
  7. Gradually stir or whisk in 1 1/2 cups milk until smooth.
  8. Gradually stir into soup until blended.
  9. Stir remaining 1 1/2 cups milk into soup.
  10. Cook, stirring frequently, until thickened, about 15 minutes.
  11. Add cheese a little at a time, stirring after each addition, until cheese melts.
  12. Add salt and pepper.
  13. Cook 1 minute; do not boil.
  14. Serve immediately.
  15. Herbs, Spices & Flavorings.

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