Beer Cheese Soup


  • 1 tablespoon butter or margarine
  • 1/2 cup chopped onions
  • 1/2 teaspoon minced garlic
  • 1 teaspoon Worcestershire sauce
  • 1 (12 ounce) can light beer
  • 1 (14.75) ounce can chicken broth
  • 3 tablespoons cornstarch
  • 2 cups half and half cream
  • 2 cups shredded sharp cheddar cheese
  • bacon bits
  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.
  4. Serve garnished with bacon bits.


Share & Print

0 0 100 0

No Comments

Leave a Reply