Monday, February 5, 2024
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| Beer Cheese Soup II |
"This soup is a famous menu item in some of our favourite restaurants. It's very rich, creamy and scrumptious. Garnish with bacon bits."
Ingredients :
- 1 tablespoon margarine
- half of cup chopped onion
- half of teaspoon minced garlic
- 1 teaspoon Worcestershire sauce
- 1 (12 fluid ounce) can or bottle light beer
- 1 (14.Five ounce) can bird broth
- 3 tablespoons cornstarch
- 2 cups half of-and-1/2
- 2 cups shredded sharp Cheddar cheese
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 35M |
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- Melt the butter or margarine in a 4 half quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the warmth to excessive and boil for 3 minutes to evaporate the alcohol. Add the fowl broth and convey the soup back to a boil. Lower the heat to medium-low and simmer.
- Combine the cornstarch with three tablespoons water and stir until easy. Set aside.
- Add the half of-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir inside the cornstarch mixture. Stir continuously till the soup is thick, about 2 minutes. Serve garnished with bacon bits.
Notes :
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