Beer Cheese Soup IV recipe
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Ingredients
- 2 cups cauliflower florets 1 tablespoon margarine ½ cup chopped onion 1 clove garlic, minced 1 teaspoon Worcestershire sauce 1 (12 fluid ounce) can or bottle beer 1 (14.5 ounce) can chicken broth 3 tablespoons cornstarch 3 tablespoons water 2 cups half-and-half cream 2 cups shredded Cheddar cheese
Nutrition Info
- 331.6 caloriescarbohydrate: 12.9 gcholesterol: 70.9 mgfat: 23.8 gfiber: 0.8 gprotein: 13.1 gsaturatedFat: 14.1 gservingSize: -sodium: 594.6 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Beer Cheese Soup IV
Directions
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In a small saucepan over medium heat, cook cauliflower in water to cover until just tender, 5 to 10 minutes. Drain and set aside.
In a large pot over medium heat, melt margarine. Stir in onion, garlic and Worcestershire and cook until onion is translucent. Pour in beer and bring to a boil. Pour in chicken broth and return to a boil. Then reduce heat, stir in cauliflower, and heat through.
In a small bowl, combine cornstarch and 3 tablespoons water, stirring to dissolve. Set aside. Stir half-and-half and Cheddar into the soup until the cheese melts. Stir in cornstarch mixture and continue to cook and stir until soup thickens. Serve at once.