“Hubby looks forward to this soup. Serve it with sandwiches on a cold day.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onion and celery until soft and transparent.
  2. Saute the diced carrots until tender but still a little crisp.
  3. Place sauteed vegetables in a large stockpot or Dutch oven; add chicken stock. Place over medium heat.
  4. Combine Cheddar cheese with flour; stir mixture slowly into hot broth.
  5. Add Tabasco, dry mustard, and Worcestershire sauce.
  6. Bring to a simmer.
  7. Add beer; heat through and serve.

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