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Light Beer Cheese Soup Recipe
|Skim milk||3 1⁄2 Cup (56 tbs), divided|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Vegetable broth/Chicken broth||2⁄3 Cup (10.67 tbs) (Canned, Undiluted)|
|Worcestershire sauce||1 Tablespoon|
|Ground red pepper||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Beer||1⁄2 Cup (8 tbs)|
|Nonfat sour cream||1⁄3 Cup (5.33 tbs)|
|Cheddar cheese||1 Tablespoon|
Serving size: Complete recipe
Calories 1506 Calories from Fat 694
% Daily Value*
Total Fat 79 g121.5%
Saturated Fat 50.1 g250.3%
Trans Fat 0 g
Cholesterol 260.4 mg
Sodium 2479.9 mg103.3%
Total Carbohydrates 99 g32.9%
Dietary Fiber 2.3 g9.2%
Sugars 51.7 g
Protein 89 g178.3%
Vitamin A 72.3% Vitamin C 19.8%
Calcium 284.8% Iron 18.3%
*Based on a 2000 Calorie diet
Set cornstarch mixture aside.
Combine remaining 3 cups milk, water, and next 4 ingredients in a large saucepan.
Cook over medium heat until thoroughly heated.
Add cornstarch mixture, stirring well.
Cook over low heat, stirring constantly, until thickened and bubbly.
Add 1 1/2 cups cheese; cook, stirring constantly, until cheese melts and mixture is smooth.
Stir in beer and sour cream.
Cook just until thoroughly heated, stirring occasionally.
Ladle soup into individual bowls.
Top each serving with 3 Toast Triangles, and sprinkle with 1/2 teaspoon cheese and paprika, if desired.