Beer Cheese Soup II recipe

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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

Nutrition Info

344.7 calories
carbohydrate: 10.2 g
cholesterol: 78.1 mg
fat: 26.3 g
fiber: 0.3 g
protein: 14.2 g
saturatedFat: 15.8 g
servingSize: -
sodium: 351.8 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

This soup is a popular menu item in some of our favorite restaurants. It's very rich, creamy and delicious. Garnish with bacon bits.

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