Dark Beer Cheese Soup

Name: Dark Beer Cheese Soup
Total time: 90
Yield: 8
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

Recipe by EMMALA from allrecipes.com

2 Hr. 30 Mins.

Ingredients

8 servings

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2 potatoes, chopped
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2 onions, chopped
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3 celery ribs, chopped
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1 ½ cups baby carrots
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2 cups cauliflower florets
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6 cups water
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6 chicken bouillon cubes

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1 teaspoon Worcestershire sauce
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½ teaspoon ground black pepper
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1 clove garlic, minced
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1 (16 ounce) package processed cheese
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⅔ cup Parmesan cheese
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⅔ cup shredded Cheddar-Monterey Jack cheese blend
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1 (12 fluid ounce) bottle dark beer

Instructions

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.