Directions:
- Heat butter in a heavy 5-quart soup pot.
- Add onions and garlic and sauté until onions are translucent.
- Add celery and carrots and cook for 3 minutes.
- Stir in flour.
- Add broth to soup pot and bring to a boil over high heat.
- Add beer, Worcestershire, milk and cream.
- Reduce heat to low and simmer for five minutes.
- Add sugar, mustard, fennel and cayenne and cook for one minute.
- Add cheese slowly, whisking constantly until the cheese melts and soup begins to bubble.
- If soup seems a little too thick, add additional broth or warm milk.
- Can be refrigerated and reheated if you slowly heat it on the stove, whisking constantly to keep the cheese from separating.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 731.09 Kcal (3061 kJ) | ||
| Calories from fat | 452.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.25g | 77% | |
|---|---|---|---|
| Cholesterol | 145.72mg | 49% | |
| Sodium | 1370.84mg | 57% | |
| Potassium | 581.24mg | 12% | |
| Total Carbs | 40.4g | 13% | |
| Sugars | 12.03g | 48% | |
| Dietary Fiber | 4.19g | 17% | |
| Protein | 31.74g | 63% | |
| Vitamin C | 16.4mg | 27% | |
| Vitamin A | 2.3mg | 75% | |
| Iron | 1mg | 5% | |
| Calcium | 848.4mg | 85% | |
| Amount Per 100 g | |||
| Calories | 130.67 Kcal (547 kJ) | ||
| Calories from fat | 80.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.98g | 77% | |
|---|---|---|---|
| Cholesterol | 26.04mg | 49% | |
| Sodium | 245.01mg | 57% | |
| Potassium | 103.89mg | 12% | |
| Total Carbs | 7.22g | 13% | |
| Sugars | 2.15g | 48% | |
| Dietary Fiber | 0.75g | 17% | |
| Protein | 5.67g | 63% | |
| Vitamin C | 2.9mg | 27% | |
| Vitamin A | 0.4mg | 75% | |
| Iron | 0.2mg | 5% | |
| Calcium | 151.6mg | 85% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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