Beer Cheese Soup II

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

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 345 calories; protein 14.2g; carbohydrates 10.2g; fat 26.3g; cholesterol 78.1mg; sodium 351.8mg.

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