This recipe post is in honor of: January beings National Soup Month and National Soup Swap Month! The month of January even has a National Soup Swap Day too. And... February 4 is "Homemade Soup Day." How's that for soup season?
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.
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| Beer Cheese Soup Recipe Originally uploaded by Pillsbury.com |
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.
