Beer Cheese Soup Recipe

Beer Cheese Soup

• 1 Tablespoon Butter
• 1/2 cup Chopped Onion (I use onion powder because we don't like the texture of chopped onion in the soup)
• 1/2 teaspoon Minced Garlic
• 1 teaspoon Worcestershire Sauce
• 12oz. Beer ( I use Miller but any kind will work.)
• 1 can Chicken Broth
• 3 Tablespoons Corn Starch
• 2 cups Half & Half (or substitution here)
• 2 cups Shredded Sharp Cheddar Cheese

1.Melt the butter in a pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir. 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 with Homemade French Bread.


This post is linked to:

• Tasty Tuesday
• Tuesdays at the Table
• Tempt My Tummy Tuesday
• Finding Joy in My Kitchen's Countdown to 2010: Soups