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    You are in: Home / Recipes / Harvest Beer and Cheddar Soup Recipe
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    Harvest Beer and Cheddar Soup

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Sue Lau's Note:

    A great soup to go with wursts and other sausages, as well as potato skins, for a comforting cool weather meal.

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

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    Ratings & Reviews:

    • on November 17, 2003


      This had a great taste! I used a vegetable broth instead of chicken broth to keep it vegetarian, and use Warsteiner for the brew. My only problem was that my cheese didn't melt very well - I used a finely shredded sharp cheddar?!? I think this would be an excellent recipe to experiment with, too - different beers and cheeses (hey, two of my favorite things!) ... Thanks SueL!

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    • on May 29, 2008


      My BF and I really enjoyed this soup, definitely a 5 star. I did, however, make one fairly major revision, which was to reduce the stock (I used vegetable) to 4 cups. As I added the stock, I could see it was thinning out and the flour would not thicken it any more. Other changes included using less butter, low-fat cheese, lite beer (Beck's lager) and more hot sauce:) I've had bad experiences with recipes when I used strong tasting beers, but with Beck's I knew this recipe would work. I love beer and cheddar combinations, and I would definitely make this recipe again. Thanks Sue!

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    • on May 27, 2008


      I loved the concept of this soup, but I think I need to try it again when I find a suitable combination of cheese and beer. The beer I used turned the whole thing bitter and the cheese was too mild. I used vegetable broth because I had it on hand, but next time will use chicken broth. I liked the color of red pepper and carrots in the creamy cheesy broth.

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    Read All Reviews (4)


    Nutritional Facts for Harvest Beer and Cheddar Soup

    Serving Size: 1 (290 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 260.5
    Calories from Fat 146
    Total Fat 16.3 g
    Saturated Fat 9.7 g
    Cholesterol 42.6 mg
    Sodium 967.5 mg
    Total Carbohydrate 12.5 g
    Dietary Fiber 1.0 g
    Sugars 2.3 g
    Protein 11.7 g

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