Beer Cheese Soup Ii
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Margarine1 cup
Onion (chopped)1 tsp
Garlic (minced)1 tsp
Worcestershire Sauce3 tbsps
Cornstarch2 cups
Half-And-HalfDirections:
1
Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat
2
Add the onion, garlic and Worcestershire sauce and stir well
3
Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol
4
Add the chicken broth and bring the soup back to a boil
5
Lower the heat to medium-low and simmer
6
Combine the cornstarch with 3 tablespoons water and stir until smooth
7
Set aside
8
Add the half-and-half and shredded cheese to the soup
9
Stir constantly until the cheese melts
10
Then stir in the cornstarch mixture
11
Stir constantly until the soup is thick, about 2 minutes
12
Serve garnished with bacon bits