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Ingredients
| cauliflower heads: 2 cups |
| margarine (oleo): 1 tsp |
| onions (chopped): 1/2 cup |
| garlic: 1 clove |
| worcestershire sauce: 1 tsp |
| beer: 2 cups |
| chicken broth: 14.5 oz |
| cornstarch: 1 Tbl |
| water: 1 Tbl |
| half and half cream: 2 cups |
| cheddar cheese (diced): 2 cups |
Beer Cheese Soup IV
Credit: allrecipes.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- 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.