Ingredients
1/4
cup plus 2 tablespoons butter or margarine
3
medium onions, chopped (1 1/2 cups)
3
cans (12 ounces each) beer
3
medium carrots, finely chopped (1 1/2 cups)
3
medium celery stalks, finely chopped (1 1/2 cups)
6
cups Progresso™ chicken broth (from two 32-oz cartons)
1
tablespoon ground cumin
2 1/2
teaspoons salt
3/4
teaspoon ground nutmeg
1/8
teaspoon ground cloves
1/8
teaspoon pepper
3
cups sour cream
12
ounces Cheddar or Monterey Jack cheese, cut into 1/4-inch cubes (3 cups)
Preparation
Melt butter in Dutch oven over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in beer, carrots and celery. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
Stir in remaining ingredients except sour cream and cheese. Heat to boiling; reduce heat. Cover and simmer 30 minutes; remove from heat. Stir in sour cream; sprinkle with cheese.
