Beer Cheese Soup Iv

Name: Beer Cheese Soup Iv
Ingredients: 2 cups cauliflower florets; 1 tablespoon margarine; 1/2 cup chopped onion; 1 clove garlic, minced; 1 teaspoon Worcestershire sauce; 1 (12 fluid ounce) can or bottle beer; 1 (14.5 ounce) can chicken broth; 3 tablespoons cornstarch; 3 tablespoons water; 2 cups half-and-half cream; 2 cups shredded Cheddar cheese

11 ingredients

3 steps

Ingredients

2 cups cauliflower florets
1 tablespoon margarine
1/2 cup chopped onion
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 (12 fluid ounce) can or bottle beer
1 (14.5 ounce) can chicken broth
3 tablespoons cornstarch
3 tablespoons water
2 cups half-and-half cream
2 cups shredded Cheddar cheese

Directions

1

In a small saucepan over medium heat, cook cauliflower in water to cover until just tender, 5 to 10 minutes. Drain and set aside.
2

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.
3

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.

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