Cut the richness of cheese and cream with the tang of beer in this dense and flavorful vegetable soup.
Use nonalcoholic beer instead of regular beer.
Use milk in place of the whipping cream.
Coarsely mashing the cooked vegetables makes this soup thick and creamy.
Ladle this chowder into huge mugs and garnish each serving with rye bread croutons. To make croutons, arrange a single layer of cubed rye bread on a cookie sheet. Toast them in the oven at 350°F for 15 to 25 minutes, or until the croutons are golden and dry.
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