1. Melt margarine in a large saucepan or dutch oven over medium heat. 2. Stir in onions, celery, carrots, parsley and garlic. Cook 5-6 minutes or until vegetables are tender-crisp 3. Stir in flour, mustard and pepper and mix well; cook 1 minute stirring constantly. 4. Gradually add half and half and chicken broth; mix well. 5. Cook uncovered over medium heat 10-15 minutes or until soup is thickened and thouroughly heated. 6. Stir in cheese and beer, cook 5-8 minutes until cheese is melted; do not boil. 7. Ladle into individual serving bowls, garnish with popcorn. Recipe by: Pillsbury Soup Chili & Bread Recipes Posted to recipelu-digest Volume 01 Number 382 by RecipeLu
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (356g)|
|Recipe Makes: 7|
|Calories from Fat: 386 (69%)|
|Amt Per Serving||% DV|
|Total Fat 42.9g||57 %|
|Saturated Fat 20.4g||102 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 89.2mg||27 %|
|Sodium 618.8mg||21 %|
|Potassium 444.9mg||12 %|
|Total Carbohydrate 25.6g||8 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 22.7g|
|Protein 16.5g||24 %|
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: 558
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.