Football Sunday Beer Cheese Soup

Published on April 3, 2019

• 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

1. 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.

2. Toss together the shredded Cheddar cheese and flour in a bowl; add to the liquid mixture in small batches until melted.

3. 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.

I Made It

Nutrition Facts (per serving)

659Calories48g Fat25g Carbs26g Protein

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Nutrition FactsServings Per Recipe4Calories659% Daily Value *Total Fat48g62%Saturated Fat30g151%Cholesterol149mg50%Sodium685mg30%Total Carbohydrate25g9%Dietary Fiber0g1%Total Sugars2gProtein26gVitamin C3mg13%Calcium756mg58%Iron2mg8%Potassium336mg7%

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