PEG'S WILD BEER CHEESE SOUP

Peg's Wild Beer Cheese Soup image

Provided by Lauren in Wisconsin

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 15

2 (10 3/4 ounce) cans chicken broth
2 (10 3/4 ounce) cans cream of potato soup
1 (12 ounce) bottle of leinenkugel honey weiss beer
8 ounces cubed Velveeta cheese
1 cup chopped carrot
1/2 cup chopped broccoli
3/4 cup chopped celery
1 large onion, chopped
8 ounces sliced mushrooms
1 1/2 cups cooked chicken or 1 1/2 cups sausage (I like kielbasa)
3 cups cooked wild rice
2 tablespoons olive oil
1 1/2 teaspoons basil
1 teaspoon Worcestershire sauce
salt and pepper

Steps:

Combine chicken broth, carrots, broccoli, celery and meat in a crock-pot, turn on high and cover.
In a large frying pan (or saucepan), saute the chopped onions in the olive oil until the onion becomes transluscent.
Add the mushrooms and continue cooking until the mushrooms are soft.
Add to the frying pan the cream of potato soup, 1 soup can of water, the bottle of Leinenkugel's Honey Weiss beer and cook until hot.
Add the Velveeta cheese and stir until the cheese is melted.
Add the contents of the frying pan to the crock-pot, and turn the setting down to low.
Add the wild rice, basil, Worcestershire sauce, salt and pepper.
Cook for 2 hours.

Nutrition Facts : Calories 316.2, Fat 9.3, SaturatedFat 4, Cholesterol 30.6, Sodium 729.8, Carbohydrate 41, Fiber 3.6, Sugar 5.2, Protein 16.2