Beer Cheese Soup

Scott and I LOVE beer cheese soup! When Scott came across this recipe in one of my Pillsbury cookbooks, he instantly wanted to make it! We still need to play with this recipe a bit because we weren't in love with it, but overall it was good! It was so yummy on a chilly day!

The Changes
Because it was a little bland, we added garlic, Tabasco, seasoned salt, and a little lemon juice. We used a little more cheese and flour to thicken it as well.

The Lessons
We used a bag of frozen vegetables with carrots celery and onions already mixed together. We threw them into the food processor. It turned out great!

The Verdict
3/5 stars. We thoroughly enjoyed it but there is definitely something missing and we will make it again!

Beer Cheese Soup-Adapted from Pillsbury
Total Time: 30 Minutes
Serves 5

1/2

cup butter or margarine

3/4

cup finely chopped carrots

1/2

cup finely chopped celery

1/4

cup finely chopped onion

1

cup quick-mixing flour

1/2

teaspoon paprika

1/8

teaspoon black pepper

1/8

teaspoon ground red pepper (cayenne)

3

cups chicken broth 

1

cup whipping cream

4

cups shredded sharp Cheddar cheese (16 oz)

1

can (12 oz) beer

• In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent.
• Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute.
• Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn.