Beer Cheese Soup II

Name: Beer Cheese Soup II recipe
Prep time: 10 min
Cook time: 25 min
Yield: 6 servings
Cuisine: Global
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

by Tommy King 1 year ago

4.3 (9)

25 minutes

344.7 kcal

10.2 g carbs

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Description

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

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

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.

Nutrition Facts

serving: 6 servings

calories: 344.7 kcal

carbohydrates: 10.2 g

protein: 14.2 g

saturated fat: 15.8 g

cholesterol: 78.1 mg

sodium: 351.8 mg

fiber: 0.3 g

sugar: 1.1 g