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Ingredientes
- 1 c. carrots, minced
- 1 c. celery, minced
- 1 c. yellow onions, minced
- 2 teaspoon peanut oil
- 6 c. chicken soup stock
- 1 c. Cheddar cheese, grated
- 2 teaspoon flour
- 1/2 teaspoon dry mustard
- 1/8 teaspoon Tabasco
- 1/8 teaspoon Worcestershire sauce
- 1 (12 ounce.) can beer
Direcciones
- Saute/fry the carrots, celery and onions in oil till lightly browned. Bring soup stock to a boil. Add in vegetables and simmer for 45 min. Dredge the cheese in the flour and mix into the soup, stirring constantly till the mix thickens. Keep stirring often till you serve. Add in the salt, pepper, mustard, Tabasco and Worcestershire. Finally add in the beer and stir till all is warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 573g | |
| Recipe makes 4 servings | |
| Calories 356 | |
| Calories from Fat 156 | 44% |
| Total Fat 17.69g | 22% |
| Saturated Fat 8.53g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 771mg | 32% |
| Potassium 640mg | 18% |
| Total Carbs 24.11g | 6% |
| Dietary Fiber 1.8g | 6% |
| Sugars 9.17g | 6% |
| Protein 18.68g | 30% |
