Try this Beer Cheese Soup recipe, or contribute your own.
Suggest a better descriptionIn a saucepan, dissolve chicken bouillon cubes in broth and beer. Then add the Worcestershire sauce, onion powder, and garlic powder, bringing to a boil, and simmer 3 minutes. Stir in the mustard and cans of soup, continuing to stir. Stir in the chunks of Velveeta a little at a time and stir until melted. Season with salt and pepper to taste.
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 438 | ||
Calories from Fat: 293 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.5g | 43 % | |
Saturated Fat 20.6g | 103 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 102.5mg | 32 % | |
Sodium 769.4mg | 27 % | |
Potassium 234.6mg | 6 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 6.2g | ||
Protein 25.7g | 37 % | |
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: 438
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