Lunch
30-Minute Beer Cheese Soup
Description
Love beer cheese soup? Here's a version you can make in just 30 minutes!
Ingredients:
- 1/2 cup butter or margarine
- 3/4 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1 cup quick-mixing flour
- 1/2 teaspoon paprika
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground red pepper (cayenne)
- 3 cups Progresso™ chicken broth (from 32-oz carton)
- 1 cup whipping cream
- 4 cups shredded sharp Cheddar cheese (16 oz)
- 1 can (12 oz) beer
Directions:
- In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent.
- Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute.
- Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn.
