Any recipes for vegeterian beer cheese soup?

5 of our family members are vegeterian [not veagan- we eat cheese, milk and eggs] I hate paying $3.60 cents for any ity bit bowl of soup] I buy a cup of beer cheese every week at Jakes restaurant in Mt. Vernon, Ohio. I love it but fear it has chicken broth in it. I will try your recipes if you write them down for me. I've tried to make some with popcorn. I love popcorn, but not in my soup. This is my first yahoo question and I will take it seriously. Thankyou, so much for your help.Any recipes for vegeterian beer cheese soup?
BEER CHEESE SOUP





1 pkg. celery soup mix


1 pkg. leek soup mix


1/2 pkg. onion soup mix


8 c. cold water


1 lb. sharp cheddar cheese spread


1/2 can beer (room temperature)





Mix soups with cold water; bring to a boil. Reduce heat and simmer until thick. Slowly add cheese spread stirring constantly until melted and smooth. Add 1/2 can beer. Heat thoroughly. Makes 12 cups or 6 hearty bowls





OR





BEER CHEESE SOUP





2 cans Cheddar cheese soup


1 can evaporated milk


Shredded cheeses of your choice


1 sm. can beer





In blender, blend soup and evaporated milk. Heat slowly over low heat. Add shredded cheeses. Shortly before serving, add beer. Heat through.





OR





BEER CHEESE SOUP





2 cans cheddar cheese soup


1 can nacho cheese soup


1 sm. brick Velveeta cheese


10 med. potatoes, diced


1 sm. onion, chopped


3/4 can flat beer


Add water as needed





Boil potatoes and onion. Drain off most of water, leaving about 1/4 of potatoes covered. Add cheese soups, chunks of Velveeta and beer. Mix together until cheese has melted, add water as desired for thickness.





OR





EASY BEER CHEESE SOUP





2 (10 1/2 oz.) cans condensed cream soup, such as celery, mushroom or chicken


1 tsp. Worcestershire sauce


1/4 tsp. seasoned salt


1/4 tsp. paprika


2 (12 oz.) cans or bottles of beer


2 c. shredded cheddar cheese (8 oz.)


Garnish (opt.)





1. In a saucepan, mix soup and seasoning. Add beer gradually while stirring. Heat to simmering.


2. Add cheese. Heat slowly, stirring constantly, until cheese is melted.





3. Pour into soup bowls or cups. Garnish as desired with croutons, minced parsley or chives. 7 cups, about 8 servings.





JMAny recipes for vegeterian beer cheese soup?
I adjusted the recipe from the site simply to use vegetable broth instead of chicken: you'll almost certainly need to add salt... chicken broth always has more salt than veggie.





Hope it's good! Remember, soups are forgiving: if you find it bland, add more seasonings or cheese... if it's too thin add some more pureed veggies or just boil it down, etc.





Good luck!











INGREDIENTS


2 tablespoons butter


1 cup chopped celery


1 cup chopped carrots


1 cup chopped onion


43.5oz vegetable broth


8 ounces shredded Cheddar cheese


1/2 cup all-purpose flour


1/2 teaspoon prepared Dijon-style mustard


1 (12 fluid ounce) can or bottle beer








DIRECTIONS


In a medium pot over medium heat, melt butter. Cook celery, carrots and onion in butter 5 minutes.


Pour in vegetable broth and bring to a boil; reduce heat and simmer 20 minutes.


Puree mixture in a blender or food processor or using an immersion blender.


Return to pot over medium heat.


Toss Cheddar with flour and stir, a little at a time, into the pot, until fully incorporated and melted. Season with mustard. Stir in beer to achieve desired thickness just before serving.
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2 cans cream of celery soup


1 cup beer, any kind


16 ounces shredded Cheddar cheese


1 tsp. Worcestershire sauce


1/4 tsp. paprika


croutons or toasted baguette slices





Put all ingredients in slow cooker except bread or croutons; cover and cook on high 2 hours stirring occasionally. Top with croutons or baguette slices just before serving. For variety, add 1 cup steamed fresh broccoli for a broccoli-cheese soup.