northwoods lite beer and cheese soup

Recipe by
Carolyn Haas
Whitewater, WI

I've taken one of my own recipes and made it with fewer calories and fat. It still tastes really good!!

yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For northwoods lite beer and cheese soup

  • pan spray
  • 1
    onion, diced
  • 2 md
    carrots, chopped
  • 1 lg
    stalk celery, chopped
  • 1 md
    jalapeno, seeded and minced
  • 2 clove
    garlic, minced
  • 2 Tbsp
    flour
  • 2 c
    fat-free chicken broth
  • 10 oz
    low-calorie (light) beer
  • 1/4 tsp
    nutmeg
  • 1 c
    chopped lean ham
  • 1 c
    wild rice, cooked
  • 1 c
    fat-free evaporated milk
  • 1 tsp
    brown mustard
  • 2 tsp
    Worcestershire sauce
  • 2 c
    shredded cheddar cheese
  • salt and pepper, to taste
  • dash
    paprika or cayenne to serve

How To Make northwoods lite beer and cheese soup

  • 1
    Spray a Dutch oven with cooking spray and heat over medium. Add the onion, carrot, celery, and jalapeno. Cook until tender, about 7 minutes.
  • 2
    Add the garlic and cook until fragrant, about a minute.
  • 3
    Mix in the flour and let it cook for 2-3 minutes.
  • 4
    Add the broth, beer, nutmeg, ham and wild rice. Let cook about 7-8 minutes.
  • 5
    Add the evaporated milk, mustard, Worcestershire sauce, and cheese.
  • 6
    Cook until the cheese has melted, do not let it boil.
  • 7
    Adjust seasonings to taste. Sprinkle a dusting of cayenne or paprika on each bowl to serve (depending on your heat tolerance).
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