Beer Cheese Soup II

This creamy cheese soup is made with light beer, cream, and Worcestershire sauce in a chicken broth base. Serve garnished with bacon bits.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 345 Calories

Ingredients

• 2 cups half-and-half
• 3 tablespoons cornstarch
• 1 tablespoon margarine
• ½ cup chopped onion
• 2 cups shredded sharp Cheddar cheese
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon Worcestershire sauce
• ½ teaspoon minced garlic
• 1 (12 fluid ounce) can or bottle light beer

Recipe Instructions

Step 1

Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.

Step 2

Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.

Step 3

Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.