Football Sunday Beer Cheese Soup recipe
All Recipes Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Ingredients
- 2 tablespoons butter 2 tablespoons minced onion 1 teaspoon minced garlic 1 ½ tablespoons Worcestershire sauce 1 (12 fluid ounce) can or bottle light beer 1 ¾ cups chicken broth 1 teaspoon ground mustard 2 cups half-and-half cream 3 cups shredded Cheddar cheese ¼ cup flour ¼ cup cornstarch ¼ cup water salt and pepper to taste
Nutrition Info
- 659.1 caloriescarbohydrate: 24.8 gcholesterol: 149 mgfat: 48.1 gfiber: 0.4 gprotein: 26.3 gsaturatedFat: 30.2 gservingSize: -sodium: 684.5 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Football Sunday Beer Cheese Soup
Directions
-
Melt the butter in a saucepan over medium heat, cook the onion and garlic in the butter until the onion is tender, about 5 minutes. Pour in the Worcestershire sauce and beer, bring to a boil for 3 to 5 minutes. Stir the chicken broth and mustard. Reduce heat to medium-low and pour in the half-and-half while stirring.
Toss together the shredded Cheddar cheese and flour in a bowl, add to the liquid mixture in small batches until melted.
Whisk together the cornstarch and warm water in a small bowl, stir into the cheese mixture, season with salt and pepper. Heat and stir until thick, serve hot.