Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- =
- 4 cup Water
- 1 Onion, small, chopped
- 1 lbs Broccoli, fresh
- 1 oz Bouillon, beef, granules
- 3/4 cup Margarine
- 1 1/2 cup Flour
- 1/4 tsp Garlic powder
- 1/4 tsp Pepper, white
- Seasoning salt, to taste
- Cayenne, to taste
- 2 lbs Cheddar, cubed
- 4 cup Milk
- 2 oz Beer
- =
Directions
Bring water and onion to a boil in a large soup pot.
Add seasonings and half of the broccoli.
Bring to a boil again.
Add soup base and lower heat.
In a separate saucepan, make a roux.
When the roux thickens, gradually stir into the soup, whipping with a wire whisk to avoid lumps.
Heat milk and cheese to just below boiling point until the cheese melts, stirring constantly.
Blend into the soup and add the remaining broccoli.
Just before serving, add beer.
Makes 2-½ quarts.