** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Melt margarine in a large saucepan or dutch oven over medium heat.
2. Stir in onions, celery, carrots, parsley and garlic.
3. Cook 5-6 minutes or until vegetables are tender-crisp Stir in flour, mustard and pepper and mix well; cook 1 minute stirring constantly.
4. Gradually add half and half and chicken broth; mix well.
5. Cook uncovered over medium heat 10-15 minutes or until soup is thickened and thoroughly heated.
6. Stir in cheese and beer, cook 5-8 minutes until cheese is melted; do not boil.
7. Ladle into individual serving bowls, garnish with popcorn.
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Dietary Notes:
This recipe is high in Vitamin A with 55% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, MSG, Poultry, Corn, Garlic, Alcohol, Mustard, Celery, Onion allergies.