Directions:
- In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
- When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 369.95 Kcal (1549 kJ) | ||
| Calories from fat | 273.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.34g | 47% | |
|---|---|---|---|
| Cholesterol | 85.63mg | 29% | |
| Sodium | 330.78mg | 14% | |
| Potassium | 118.06mg | 3% | |
| Total Carbs | 11.56g | 4% | |
| Sugars | 1.35g | 5% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 12.7g | 25% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.4mg | 2% | |
| Calcium | 344.8mg | 34% | |
| Amount Per 100 g | |||
| Calories | 347.15 Kcal (1453 kJ) | ||
| Calories from fat | 256.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.47g | 47% | |
|---|---|---|---|
| Cholesterol | 80.35mg | 29% | |
| Sodium | 310.39mg | 14% | |
| Potassium | 110.78mg | 3% | |
| Total Carbs | 10.85g | 4% | |
| Sugars | 1.26g | 5% | |
| Dietary Fiber | 0.87g | 4% | |
| Protein | 11.91g | 25% | |
| Vitamin C | 1.5mg | 3% | |
| Vitamin A | 0.4mg | 16% | |
| Iron | 0.3mg | 2% | |
| Calcium | 323.6mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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