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Beer Cheese Soup

Onion, parsley, paprika and beer flavor this smooth rich soup. A family friend used to invite us up for Sunday supper and served this several times. It was so simple and good, I got the recipe for my daughter, who was just learning to cook. —Sharon Lock, Forman, North Dakota.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

  • 2 tablespoons finely chopped onion
  • 1/2 teaspoon butter
  • 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 1 cup beer or nonalcoholic beer
  • 1 cup milk
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon paprika
  • 3/4 pound process cheese (Velveeta), cubed

Directions

  • In a large saucepan, saute onion in butter. Stir in the soup, beer, milk, Worcestershire sauce, parsley and paprika. Reduce heat; stir in cheese until melted. Heat through (do not boil).
Nutrition Facts
1 cup: 269 calories, 18g fat (11g saturated fat), 45mg cholesterol, 1077mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 13g protein.

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