Dark Beer Cheese Soup Popular Recipes

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Dark Beer Cheese Soup

"This thick and creamy soup warms the soul when served with whole wheat bread and a good salad on a cold winter day. I developed this to closely duplicate the soup at a local restaurant that closed several years ago. It took a long time. I hope you enjoy!"

Ingredients :

• 2 potatoes, chopped
• 2 onions, chopped
• 3 celery ribs, chopped
• 1 1/2 cups baby carrots
• 2 cups cauliflower florets
• 6 cups water
• 6 chicken bouillon cubes
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 (16 ounce) package processed cheese
• 2/3 cup Parmesan cheese
• 2/3 cup shredded Cheddar-Monterey Jack cheese blend
• 1 (12 fluid ounce) bottle dark beer

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

• Place the potatoes, onions, celery, carrots, and cauliflower in a food processor; puree until smooth. Combine the vegetable mixture, water, bouillon cubes, Worcestershire sauce, pepper, and garlic in a large pot over medium heat. Cook until the the liquid reduces to about 1/2 its original volume, about 90 minutes. Add the processed cheese, Parmesan cheese, Cheddar-Monterey Jack cheese, and beer; heat until the cheese is completely melted. Serve immediately.

Notes :

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