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Onion, parsley, paprika and beer flavor this smooth rich soup sent in by Sharon Lock of Forman, North Dakota. “A family friend used to invite us up for Sunday supper and served this several times,” Sharon recalls. “It was so simple and good, I got the recipe for my daughter, who was just learning to cook.”
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 269 calories, 18 g fat (11 g saturated fat), 45 mg cholesterol, 1,077 mg sodium, 12 g carbohydrate, trace fiber, 13 g protein.
Originally published as Beer Cheese Soup in Quick Cooking November/December 2005, p51
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Reviewed on Jan. 29, 2012 by dzm388
Yummy! I hit it with the stick blender before adding the cheese (husband not a fan of celery but what he doesn't know...), this really makes quite a bit of soup so for the two of us I'll halve the recipe next time. Thanks for sharing this one!
Reviewed on Dec. 14, 2011 by katlaydee3
This was OK; but very, very rich. I loved the flavor but more for a fondue than a soup.
Reviewed on Oct. 14, 2011 by Bethshiels
I will keep looking for a better Beer Cheese soup recipe. Maybe if I had used a higher quality beer this would have turned out better.
Reviewed on Dec. 04, 2010 by maverik
Love this recipe! No worries about your cheese curdling with this one - but you still get an authentic "beer cheese soup" flavor. I'm so happy I found this recipe - will make again and again!
Reviewed on Jan. 27, 2009 by bevbranden
Reviewed on Jan. 19, 2009 by cgriffiths
Yummo, this is spectacular - try adding steamed broccoli, cauliflower and carrots finally chopped - great addition - Carolyn Griffiths - Eddington, ME
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