Instant Pot Beer Cheese Soup

Instant Pot Beer Cheese Soup considering Salted Butter, Carrots, Red radio alarm Pepper, All aspire Flour, Chicken Broth, Beer, Half And Half, Cheddar, Worcestershire Sauce, Hot Sauce, Grated Nutmeg, Dijon Mustard, spacious Lemon Juice, Sea Salt, Pepper, Mustard Oil, Crumbled Blue Cheese, Pretzels

The ingredient of Instant Pot Beer Cheese Soup

• 1 attach salted butter
• 3 4 cup carrots peeled diced i used baby carrots
• 1 2 red fear pepper large diced
• 3 4 cup all direct flour
• 4 cups chicken broth i used 4 tsp of chicken better than bouillon 4 cups of water u2013 you can furthermore sub vegetable broth otherwise then again to make it vegetarian friendly
• 12 ounces beer preferably a anodyne ale i used sierra nevada u2013 and donu2019t worry the alcohol will burn off similar to cooked
• 1 1 2 cups half and half
• 12 ounces cheddar aged sharp yellow grated past in the past this is a key ingredient in the soup object to adjudicate a mood one thatu2019s aged at 10 months or more i used a block that i found in the deli section of the market if you canu2019t declare this bagged shredded cheddar is totally fine
• 1 2 tablespoon worcestershire sauce
• 3 dashes hot sauce
• 1 8 teaspoon grated nutmeg
• 2 tablespoons dijon mustard
• 2 tablespoons buoyant lemon juice
• sea salt
• pepper
• mustard oil or extra virgin olive oil for beautify
• crumbled blue cheese fresh or goat cheese for prettify
• pretzels for dipping this truly sends it home easy to get to in the frozen food section of most markets

Nutritions of Instant Pot Beer Cheese Soup

calories: nutritioninformation
carbohydrateContent: 950 calories
cholesterolContent: 47 grams
fatContent: 190 milligrams
fiberContent: 68 grams
proteinContent: 3 grams
saturatedFatContent: 36 grams
sodiumContent: 40 grams
sugarContent: 1360 milligrams
: 4 grams

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