CALORIES IN BEER CHEESE SOUP RECIPES

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WISCONSIN BEER CHEESE SOUP RECIPE - FOOD.COM



Wisconsin Beer Cheese Soup Recipe - Food.com image

Make and share this Wisconsin Beer Cheese Soup recipe from Food.com.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup carrot, finely chopped
1/2 cup onion, finely chopped
1/4 cup celery, finely chopped
1 (32 ounce) package Velveeta cheese, cut into small cubes
2 tablespoons butter
1/4 cup flour
1 (14 ounce) can chicken broth
1 1/2 cups cream
1/2 cup beer

Steps:

  • Cook carrots, onions, and celery in butter until tender.
  • Stir in flour and chicken broth until thick and bubbly.
  • Stir in cream and beer.
  • Add cheese a little at a time.
  • *When adding the flour, I like to mix it in with a wire whisk to avoid getting lumps.
  • When adding the cheese, be sure to keep stirring the soup so it doesn't stick to the bottom of the pot, I add about 1/2 to 3/4 of the block, but you can add as much or less to fit your taste.

Nutrition Facts : Calories 1065.2, FatContent 83.5, SaturatedFatContent 53.4, CholesterolContent 293.9, SodiumContent 3783.8, CarbohydrateContent 35.6, FiberContent 1.1, SugarContent 20.3, ProteinContent 42

CURLY'S BEER CHEESE SOUP RECIPE - FOOD.COM



Curly's Beer Cheese Soup Recipe - Food.com image

This recipe is from Curly's Pub located in Lambeau Field, home of the Green Bay Packers. I love beer cheese soup. This stuff is so creamy and so easy to make with easy to find ingredients. If you have an immersion blender you can blitz this right in the pan. Otherwise you can take it to your blender. Top with some unbuttered popcorn. GO PACK GO!!! :) UPDATED: I checked the recipe and it did call for 6 cans of beer, but it cannot be right. I called Curly's Pub at the stadium and got the correction from them at 2 cans of beer. The recipe they had given out was for the larger amounts made for the restaurant. 6 Cans of beer makes a bit more sense then. LOL.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 14

1/4 cup carrot, diced
1/4 cup onion, diced
1/4 cup celery, diced
1 teaspoon garlic, minced
2 tablespoons butter
2 tablespoons flour
2 (12 ounce) cans beer
4 cups water
1/4 cup chicken base
2/3 cup heavy cream
1/4 cup cream cheese
1/4 cup sour cream
10 slices American cheese
1/3 cup cheddar cheese, shredded

Steps:

  • Sauté carrots, onion, celery and garlic in butter until tender. Whisk flour into sautéed vegetables and allow to cook for 1 minute while whisking constantly.
  • Add beer to vegetable/flour mixture and whisk until all the flour has dissolved into beer. Add water, chicken base and heavy cream. Bring to a light simmer. Turn down burner and allow to cool for 15 minutes.
  • Add cream cheese, sour cream and American cheese slices.
  • With a burr mixer, puree vegetables until there are no large pieces and the American cheese, cream cheese and sour cream are completely melted. Add remaining cheese using a whisk.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 260.7, FatContent 20.1, SaturatedFatContent 12.3, CholesterolContent 62.8, SodiumContent 305.5, CarbohydrateContent 8.3, FiberContent 0.3, SugarContent 1, ProteinContent 6.5

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