Photo: Cala
Estimated Nutrition (whole recipe, rough)
1142
Calories
70g
Protein
34g
Fat
132g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Carrot | 1 medium (61g) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup Diced onions
- 1 cup Diced celery
- 1 cup Diced carrots
- 1 cup Diced mushrooms
- 3/4 cup Butter
- 1/2 cup Flour
- 1 tbsp Dry mustard
- 5 cup Chicken or vegetable stock
- 1 bunch Broccoli
- 11 fl oz Beer (use a can or bottle and save a swallow for the cook!)
- 6 oz Cheddar cheese, grated
- 2 tbsp Grated parmesan cheese
- Salt
- Pepper
- =
Directions
1
Saute the diced vegetables in butter.
2
Mix flour and mustard into sautvegetables.
3
Add the chicken or vegetable stock to mixture and cook for five minutes.
4
Break broccoli into small flowerets; cut stems into bite-sizes pieces.
5
Steam until tender-crisp.
6
Add beer and cheeses to the soup.
7
Simmer 10-15 minutes.
8
Check seasonings.
9
To serve, place some broccoli into a soup bowl and ladle the soup over it.
10
Notes: because of the cheese, this soup doesn"t survive a night in the refrigerator very well.
Recipe sourced from
fandom