Beer Cheese Soup

• Produce

  • 3/4 cup Carrots
  • 1/2 cup Celery
  • 1/4 cup Onion

• Canned Goods

  • 3 cups Progresso chicken broth

• Condiments

  • 1/2 cup Butter or margarine

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/2 tsp Paprika
  • 1 cup Quick-mixing flour
  • 1/8 tsp Red pepper, ground

• Dairy

  • 4 cups Cheddar cheese, sharp
  • 1 cup Whipping cream

• Beer, Wine & Liquor

  • 1 can Beer

Found on pillsbury.com

Description

Ingredients

• 1/2 cup butter or margarine
• 3/4 cup finely chopped carrots
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1 cup quick-mixing flour
• 1/2 teaspoon paprika
• 1/8 teaspoon black pepper
• 1/8 teaspoon ground red pepper (cayenne)
• 3 cups Progresso™ chicken broth (from 32-oz carton)
• 1 cup whipping cream
• 4 cups shredded sharp Cheddar cheese (16 oz)
• 1 can (12 oz) beer

Directions

• 1 In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent.
• 2 Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute.
• 3 Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn.

Nutrition