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Beer Cheese Soup

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Beer Cheese Soup
  • Prep 25 min
  • Total 25 min
  • Servings 6
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Comfort food never came faster! This homemade classic can be on your table in less than 30 minutes.
Updated Jan 23, 2009

Ingredients

  • 1/2 cup butter or margarine
  • 1 1/2 medium carrots, finely chopped (3/4 cup)
  • 1 medium stalk celery, finely chopped (1/2 cup)
  • 1 small onion, finely chopped (1/4 cup)
  • 3 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 cup Original Bisquick™ mix
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 cup milk
  • 4 cups shredded sharp Cheddar cheese (1 lb)
  • 1/2 cup regular or nonalcoholic beer

Steps

  • 1
    In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until crisp-tender.
  • 2
    In large bowl, mix broth, Bisquick mix, pepper and red pepper until smooth. Gradually stir into vegetable mixture. Heat to boiling over medium heat, stirring occasionally. Boil and stir 1 minute.
  • 3
    Stir in milk and cheese. Heat until cheese is melted. Stir in beer.

Tips from the Betty Crocker Kitchens

  • tip 1
    Top with popped popcorn for a classic soup finish.
  • tip 2
    Make this soup ahead of time, and keep it warm in a slow cooker for up to 2 hours.

Nutrition

570 Calories, 43g Total Fat, 25g Protein, 20g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
570
Calories from Fat
390
Total Fat
43g
66%
Saturated Fat
26g
132%
Trans Fat
1 1/2g
Cholesterol
125mg
41%
Sodium
1290mg
54%
Potassium
350mg
10%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
6g
Protein
25g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
0%
0%
Calcium
60%
60%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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