Directions:
- In a large saucepan, melt butter, and saute onion, celery and carrots until soft ( 15 mins ).
- Stir in flour and cook for 5 minutes.
- Add milk and stock, stirring constantly and cook until thickened ( 10 mins).
- At this point you can puree mixture if you want a smooth soup.
- Add beer, worcestershire sauce and mustard, simmer for 5 minutes.
- Slowly add the cheddar cheese, but do not let the soup boil .
- Season with salt and ladle into bowls.
- Garnish with cilantro or parsley if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 562.41 Kcal (2355 kJ) | ||
| Calories from fat | 327.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.44g | 56% | |
|---|---|---|---|
| Cholesterol | 108.1mg | 36% | |
| Sodium | 1008.4mg | 42% | |
| Potassium | 566.32mg | 12% | |
| Total Carbs | 34.46g | 11% | |
| Sugars | 13.14g | 53% | |
| Dietary Fiber | 3.57g | 14% | |
| Protein | 26.08g | 52% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 1.9mg | 62% | |
| Iron | 1mg | 6% | |
| Calcium | 689.1mg | 69% | |
| Amount Per 100 g | |||
| Calories | 114.21 Kcal (478 kJ) | ||
| Calories from fat | 66.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.4g | 56% | |
|---|---|---|---|
| Cholesterol | 21.95mg | 36% | |
| Sodium | 204.78mg | 42% | |
| Potassium | 115mg | 12% | |
| Total Carbs | 7g | 11% | |
| Sugars | 2.67g | 53% | |
| Dietary Fiber | 0.72g | 14% | |
| Protein | 5.3g | 52% | |
| Vitamin C | 1.1mg | 9% | |
| Vitamin A | 0.4mg | 62% | |
| Iron | 0.2mg | 6% | |
| Calcium | 139.9mg | 69% | |
* 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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