Directions:
- Finely shred cheese, using grater or food processor; set aside.
- Saute vegetables in butter in a saucepan with garlic until tender but not browned.
- Add flour and mustard, stirring to coat.
- Gradually add the broth and cook until slightly thickened.
- Add the Tabasco and cheddar and cook, stirring constantly until blended, but do not boil.
- Remove from heat and stir in the beer and season to taste with salt; reheat soup to serving temperature, but do not boil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.27 Kcal (667 kJ) | ||
| Calories from fat | 99.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.09g | 17% | |
|---|---|---|---|
| Cholesterol | 32mg | 11% | |
| Sodium | 760.27mg | 32% | |
| Potassium | 239.5mg | 5% | |
| Total Carbs | 7.51g | 3% | |
| Sugars | 1.54g | 6% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 4.95g | 10% | |
| Vitamin C | 25.9mg | 43% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 5.3mg | 29% | |
| Calcium | 137.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 63.96 Kcal (268 kJ) | ||
| Calories from fat | 40.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.45g | 17% | |
|---|---|---|---|
| Cholesterol | 12.85mg | 11% | |
| Sodium | 305.31mg | 32% | |
| Potassium | 96.18mg | 5% | |
| Total Carbs | 3.02g | 3% | |
| Sugars | 0.62g | 6% | |
| Dietary Fiber | 0.37g | 4% | |
| Protein | 1.99g | 10% | |
| Vitamin C | 10.4mg | 43% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 2.1mg | 29% | |
| Calcium | 55.4mg | 14% | |
* 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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