Directions:
- Combine first 4 ingredients in a blender and finely chop.
- Melt butter in a 3 quart saucepan over medium heat.
- Add vegetables and cook for 8 to 10 minutes, stirring occasionally.
- Add flour and stir until well blended.
- Pour in chicken broth and bring to a boil, stirring constantly, until soup is slightly thick.
- Remove from heat.
- Add cheese and allow to melt,
- Add milk, sherry, salt and pepper to taste and mix thoughly.
- Ladle into warmed mugs and sprinkle with parsley.
- Top with a small amount of beer before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 682.31 Kcal (2857 kJ) | ||
| Calories from fat | 362.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.29g | 62% | |
|---|---|---|---|
| Cholesterol | 150.65mg | 50% | |
| Sodium | 1377.76mg | 57% | |
| Potassium | 518.15mg | 11% | |
| Total Carbs | 18g | 6% | |
| Sugars | 5.88g | 24% | |
| Dietary Fiber | 2.23g | 9% | |
| Protein | 50.13g | 100% | |
| Vitamin C | 12.5mg | 21% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.3mg | 13% | |
| Calcium | 607.7mg | 61% | |
| Amount Per 100 g | |||
| Calories | 202.26 Kcal (847 kJ) | ||
| Calories from fat | 107.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.94g | 62% | |
|---|---|---|---|
| Cholesterol | 44.66mg | 50% | |
| Sodium | 408.41mg | 57% | |
| Potassium | 153.6mg | 11% | |
| Total Carbs | 5.33g | 6% | |
| Sugars | 1.74g | 24% | |
| Dietary Fiber | 0.66g | 9% | |
| Protein | 14.86g | 100% | |
| Vitamin C | 3.7mg | 21% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.7mg | 13% | |
| Calcium | 180.2mg | 61% | |
* 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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