Beer Cheese Soup II
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recipe
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Ingredients:
-
1 tablespoon margarine
-
1/2 cup chopped onion
-
1/2 teaspoon minced garlic
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1 teaspoon Worcestershire sauce
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1 (12 fluid ounce) can or bottle light beer
Directions:
- 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.
- Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
- 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.
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