| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Dutch | Cheese, Soups | 7 | Servings |
INGREDIENTS
| 1/4 | c | Margarine |
| 1 | c | Onion, chopped |
| 1/2 | c | Celery, chopped |
| 1/2 | c | Carrot, chopped |
| 1/4 | c | Fresh parsley, chopped |
| 2 | Cloves garlic, minced | |
| 1/4 | c | Flour |
| 3 | t | Dry mustard |
| Pepper to taste | ||
| 2 | c | Half and half |
| 1 | c | Chicken broth |
| 2 1/2 | c | American cheese |
| 12 | oz | Beer |
| 2 | c | Popcorn, popped |
INSTRUCTIONS
Melt margarine in a large saucepan or dutch oven over medium heat. Stir in onions, celery, carrots, parsley and garlic. Cook 5-6 minutes or until vegetables are tender-crisp Stir in flour, mustard and pepper and mix well; cook 1 minute stirring constantly. Gradually add half and half and chicken broth; mix well. Cook uncovered over medium heat 10-15 minutes or until soup is thickened and thouroughly heated. Stir in cheese and beer, cook 5-8 minutes until cheese is melted; do not boil. Ladle into individual serving bowls, garnish with popcorn. Recipe by: Pillsbury Soup Chili & Bread Recipes Posted to recipelu-digest Volume 01 Number 382 by RecipeLu <recipelu@geocities.com> on Dec 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 130
Calories From Fat: 67
Total Fat: 7.5g
Cholesterol: 0mg
Sodium: 224.4mg
Potassium: 156.3mg
Carbohydrates: 10.4g
Fiber: 1.3g
Sugar: 1.6g
Protein: 2.3g