Beer Cheese Soup II Recipe

Beer Cheese Soup II Recipes

  • PREP 10 mins
  • COOK 25 mins
  • READY IN 35 mins 


Original recipe makes 6 servings
  •  1 tablespoon margarine
  •  1/2 cup chopped onion
  •  1/2 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

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

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