Serves: 7
Total Calories: 380
1. Melt margarine in large saucepan or Dutch oven over medium heat. Stir in onions, celery, carrot, parsley and garlic. Cook 5 to 6 minutes or until vegetables are crisp-tender.
2. Stir in flour, dry mustard and pepper mix well. Cook 1 minute, stirring constantly. Gradually add half-and-half and chicken broth mix well. Cook 10 to 15 minutes or until soup is thickened and thoroughly heated, stirring occasionally.
3. Add cheese and beer cook 5 to 8 minutes or until cheese is melted, stirring frequently. Do not boil. Sprinkle individual servings with popcorn.
Nutrition Information Per Serving: Serving Size: 1 Cup * Calories: 410 * Calories from Fat: 280 * % Daily Value: Total Fat: 31 g 48% * Saturated Fat: 16 g 80% * Cholesterol: 70 mg 23% * Sodium: 950 mg 40% * Total Carbohydrate: 15 g 5% * Dietary Fiber: 1 g 4% * Sugars: 6 g * Protein: 15 g * Vitamin A: 80% * Vitamin C: 8% * Calcium: 40% * Iron: 6% * Dietary Exchanges: 1 Starch, 1 1/2 High-Fat Meat, 4 Fat or 1 Carbohydrate, 1 1/2 High-Fat Meat, 4 Fat
This Beer Cheese Soup recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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