Beer Cheese Soup IV recipe

All Recipes Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Ingredients

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

Nutrition Info

331.6 calories
carbohydrate: 12.9 g
cholesterol: 70.9 mg
fat: 23.8 g
fiber: 0.8 g
protein: 13.1 g
saturatedFat: 14.1 g
servingSize: -
sodium: 594.6 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

Recipe Yield

6 servings

Recipe Note

A yummy beer, cheese and cauliflower soup...and quick, too! Garnish with crumbled bacon, if desired.

Do you like the recipe? Share this tasty recipe!