Beer Cheese Soup II

Name: Beer Cheese Soup II
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon margarine; ½ cup chopped onion; ½ teaspoon minced garlic; 1 teaspoon Worcestershire sauce; 1 (12 fluid ounce) can or bottle light beer; 1 (14.5 ounce) can chicken broth; 3 tablespoons cornstarch; 2 cups half-and-half; 2 cups shredded sharp Cheddar cheese

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 6

Author : Debbie Rowe

Ingredients

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Instructions

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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.