Try this Beer and Cheese Soup recipe, or contribute your own.
Suggest a better descriptionSaute the diced vegetables in butter. Mix flour and mustard into saut\zed vegetables. Add the chicken or vegetable stock to mixture and cook for five minutes. Break broccoli into small flowerets; cut stems into bite-sizes pieces. Steam until tender-crisp. Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings. To serve, place some broccoli into a soup bowl and ladle the soup over it. NOTES: Because of the cheese, this soup doesnt survive a night in the refrigerator very well.
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Serving Size: 1 Serving (429g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 500 | ||
Calories from Fat: 324 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36g | 48 % | |
Saturated Fat 21.5g | 107 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 97.7mg | 30 % | |
Sodium 697.7mg | 24 % | |
Potassium 717.1mg | 19 % | |
Total Carbohydrate 29g | 9 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 24.6g | ||
Protein 17.7g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 500
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