Melt the butter in a 4 quart saucepan over medium-high heat. Cook the shallots, carrot, and onion until soft, 4 to 6 minutes.
Stir in the flour and cook for 2 minutes more. Add the stock, milk, caraway seeds, salt and pepper, and simmer until the soup is thickened, 8 to 10 minutes.
Add cheddar and beer, and cook until cheese is melted, 2 to 3 minutes.
Ladle soup into bowls and top with Gorgonzola. Serve with bread.
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|Serving Size: 1 Serving (736g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 44 (28%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 13.6mg||4 %|
|Sodium 2532.4mg||87 %|
|Potassium 100.2mg||3 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 24.6g|
|Protein 2.2g||3 %|
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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: 159
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