Beer-Cheese Velvet Soup
This soup was a hit with a group of German exchange teachers who visited our high school. When I don't use bread bowls, I usually serve it with soft pretzels or crusty bread. And it's also an even bigger treat with slices of cooked bratwurst or kielbasa stirred into it. —Paula Zsiray, Logan, Utah
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1/4 teaspoon pepper
- 2 teaspoons worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground mustard
- 4 cups shredded cheddar cheese
- 3/4 cup butter cubed
- 1 bottle (12 ounces) light beer
- 4 cups chicken or vegetable stock divided
- bread bowls crumbled bacon, shredded cheddar cheese, optional
- Carbohydrate 14.2092610026853 g
- Cholesterol 118.6546875583 mg
- Fat 40.7700725261454 g
- Fiber 0.377921300013927 g
- Protein 20.8708916543515 g
- Saturated Fat 25.261553166997 g
- Serving Size 1 1 servings. (221g)
- Sodium 866.796549224031 mg
- Sugar 13.8313397026714 g
- Trans Fat 2.48542500559387 g
- Calories 506 calories
In a large saucepan, melt butter over medium heat. Stir in flour until blended; gradually whisk in beer until smooth. Whisk in stock, Worcestershire sauce, mustard, salt, pepper and cayenne., Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat. Gradually stir in cheese until melted. If desired, serve soup in bread bowls and top with crumbled bacon and shredded cheese.
