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Ingredientes
- 1/4 c. butter
- 1 c. onions, minced
- 1/2 c. celery, minced
- 1/2 c. carrot, minced
- 1/4 c. fresh parsley, minced
- 2 cloves garlic, crushed
- 1/4 c. flour
- 3 teaspoon dry mustard
- 1/8 teaspoon pepper
- 2 c. Half & Half or possibly lowfat milk
- 1 c. 1/3-less salt chicken broth
- 12 ounce. (2 1/2 c.) American process cheese, cubed
- 1 (12 ounce.) can beer
- 2 c. popcorn, popped
Direcciones
- Heat butter in large saucepan or Dutch oven over medium heat.
- Stir in onions, celery, carrot, parsley and garlic.
- Cook over medium heat 5 to 6 min or until vegetables are crisp-tender.
- Stir in flour, mustard and pepper; mix well. Cook 1 minute, stirring constantly.
- Gradually add in Half & Half and chicken broth; mix well.
- Cook, uncovered, over medium heat 10 to 15 min or until soup is thickened and thoroughly heated.
- Stir in cheese and beer; cook 5 to 8 min or until cheese is melted, stirring frequently.
- Don't BOIL; it will cause a skin to form.
- Garnish with popcorn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 7 servings | |
| Calories 906 | |
| Calories from Fat 572 | 63% |
| Total Fat 63.94g | 80% |
| Saturated Fat 32.05g | 128% |
| Trans Fat 6.4g | |
| Cholesterol 133mg | 44% |
| Sodium 642mg | 27% |
| Potassium 499mg | 14% |
| Total Carbs 50.74g | 14% |
| Dietary Fiber 7.7g | 26% |
| Sugars 2.33g | 2% |
| Protein 29.84g | 48% |
