Vegetable Cheese Chowder With Beer
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Veg07 | 4 | Servings | |
INGREDIENTS
| 1 | 10 oz. pkg. frozen mixed | |
| vegetables | ||
| 4 | T | Butter or margarine |
| 1/4 | c | Flour |
| 1 | t | Salt, if desired |
| 1 | t | Dry mustard |
| 2 | c | Milk |
| 1 | t | Worcestershire sauce |
| 2 | c | Shredded Cheddar cheese |
| 1 | c | Beer |
| 1 | c | Croutons |
INSTRUCTIONS
Prepare the frozen vegetables according to directions on package; drain and set aside. In a large saucepan, melt butter or margarine; stir in flour, salt, and mustard. Cook over low heat, stirring constantly, until mixture is smooth and bubbly, about 4 minutes. Remove from heat. Stir in the milk and Worcestershire sauce. Heat the milk mixture, stirring constantly, until it boils and thickens enough to coat a spoon, about 4 minutes. Stir in the cheese. Cook and continue to stir over medium heat until the cheese is melted, about 5 minutes. Stir in the vegetables and beer, and bring the soup back to a simmer. Garnish with croutons. Recipe by: The Complete Book of Soups and Stews-Bernard Clayton Jr. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 560
Calories From Fat: 322
Total Fat: 36.6g
Cholesterol: 80.8mg
Sodium: 1254mg
Potassium: 434.5mg
Carbohydrates: 30.3g
Fiber: 3.5g
Sugar: 6.7g
Protein: 24.9g