DARK BEER CHEESE SOUP

Dark Beer Cheese Soup image

This thick and creamy soup warms the soul when served with whole wheat bread and a good salad on a cold winter day. I developed this to closely duplicate the soup at a local restaurant that closed several years ago. It took a long time. I hope you enjoy!

Provided by EMMALA

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

Ingredients

2 potatoes, chopped
2 onions, chopped
3 celery ribs, chopped
1 ½ cups baby carrots
2 cups cauliflower florets
6 cups water
6 chicken bouillon cubes
1 teaspoon Worcestershire sauce
½ teaspoon ground black pepper
1 clove garlic, minced
1 (16 ounce) package processed cheese
⅔ cup Parmesan cheese
⅔ cup shredded Cheddar-Monterey Jack cheese blend
1 (12 fluid ounce) bottle dark beer

Steps:

Place the potatoes, onions, celery, carrots, and cauliflower in a food processor; puree until smooth. Combine the vegetable mixture, water, bouillon cubes, Worcestershire sauce, pepper, and garlic in a large pot over medium heat. Cook until the the liquid reduces to about 1/2 its original volume, about 90 minutes. Add the processed cheese, Parmesan cheese, Cheddar-Monterey Jack cheese, and beer; heat until the cheese is completely melted. Serve immediately.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 20.6 g, Cholesterol 70.3 mg, Fat 23.5 g, Fiber 4.1 g, Protein 21.3 g, SaturatedFat 14.6 g, Sodium 2008.9 mg, Sugar 4.5 g