Serves: 4
1. Melt butter in 2-quart saucepan over medium heat. Cook onion and celery in butter about 2 minutes, stirring occasionally, until tender.
2. Stir in flour, pepper and mustard. Stir in beer and milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute reduce heat to low.
3. Gradually stir in cheese. Heat over low heat, stirring constantly, just until cheese is melted. Sprinkle each serving with popcorn.
NUTRITION FACTS: 1 Serving (about 1 cup): Calories 345 (Calories from Fat 235) Fat 26g (Saturated 16g) Cholesterol 80mg Sodium 430mg Carbohydrate 12g (Dietary Fiber 1g) Protein 17g % DAILY VALUE: Vitamin A 20% Vitamin C 2% Calcium 38% Iron 4% DIET EXCHANGES: 1 Starch 2 Medium-Fat Meat 2 1/2 Fat
Cheese Soup: Substitute 1 can (10 1/2 ounces) condensed chicken broth for the beer. Serve topped with paprika if desired.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Beer-Cheese Soup recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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