Harvest Beer and Cheddar Soup Recipe

Name: Harvest Beer and Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup butter; ½ cup chopped celery; ½ cup chopped carrot; ½ cup chopped onion; ½ cup chopped bell pepper; 2 cloves garlic, minced; 6 tablespoons all-purpose flour; ½ teaspoon dry mustard; 6 cups chicken broth; ¼ teaspoon Tabasco sauce; 4 12 ounces cheddar cheese; 1 (12 ounce) bottlegerman beer (dunkel lager preferred); salt (to taste)

Servings: persons

¼ cup butter
½ cup chopped celery
½ cup chopped carrot
½ cup chopped onion
½ cup chopped bell pepper
2 cloves garlic, minced
6 tablespoons all-purpose flour
½ teaspoon dry mustard
6 cups chicken broth
¼ teaspoon Tabasco sauce
4 12 ounces cheddar cheese
1 (12 ounce) bottlegerman beer (dunkel lager preferred)
salt (to taste)

1
Finely shred cheese, using grater or food processor; set aside.
2
Saute vegetables in butter in a saucepan with garlic until tender but not browned.
3
Add flour and mustard, stirring to coat.
4
Gradually add the broth and cook until slightly thickened.
5
Add the Tabasco and cheddar and cook, stirring constantly until blended, but do not boil.
6
Remove from heat and stir in the beer and season to taste with salt; reheat soup to serving temperature, but do not boil.

1221

kcal

Calories

Fat

Carbs

140

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ¼ cup butter, ½ cup chopped celery, ½ cup chopped carrot, ½ cup chopped onion, and more.

Yes, Harvest Beer and Cheddar Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Harvest Beer and Cheddar Soup

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