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
- 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.
Nutrition Facts (per serving)
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