Beer Cheese Soup IV

Cauliflower, Cheddar and beer are featured in this rich and comforting soup. Garnish with crumbled bacon, if desired.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 332 Calories

Ingredients

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

Recipe Instructions

Step 1

In a small saucepan over medium heat, cook cauliflower in water to cover until just tender, 5 to 10 minutes. Drain and set aside.

Step 2

In a large pot over medium heat, melt margarine. Stir in onion, garlic and Worcestershire and cook until onion is translucent. Pour in beer and bring to a boil. Pour in chicken broth and return to a boil. Then reduce heat, stir in cauliflower, and heat through.

Step 3

In a small bowl, combine cornstarch and 3 tablespoons water, stirring to dissolve. Set aside. Stir half-and-half and Cheddar into the soup until the cheese melts. Stir in cornstarch mixture and continue to cook and stir until soup thickens. Serve at once.