Brown the chorizo until crumbly. Saute celery and jalapenos in butter until tender. Add flour slowly to the vegetables; whisk frequently for about 6 minutes. Add stock; slowly whisking while pouring. Simmer for about 25 minutes.
Remove soup from heat and whisk in cheese, a small amount at a time until mixture is smooth. Blend in cream. Add Worcestershire sauce, mustard, beer, and Parmesan cheese. Whisk until well blended. Add chorizo and scallions. Season with salt and hot sauce.
For a thinner soup, add more stock if desired. *You can also use kielbasa in place of the chorizo.
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 432 (78%)|
|Amt Per Serving||% DV|
|Total Fat 48g||64 %|
|Saturated Fat 30.2g||151 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 147mg||45 %|
|Sodium 1236.5mg||43 %|
|Potassium 184.9mg||5 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 9.9g|
|Protein 20.7g||30 %|
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Calories per serving: 553
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