BEER CHEESE SOUP IV

Beer Cheese Soup IV image

A yummy beer, cheese and cauliflower soup...and quick, too! Garnish with crumbled bacon, if desired.

Provided by CHEFETTE

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

2 cups cauliflower florets
1 tablespoon margarine
½ 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

Steps:

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.

Nutrition Facts : Calories 331.6 calories, Carbohydrate 12.9 g, Cholesterol 70.9 mg, Fat 23.8 g, Fiber 0.8 g, Protein 13.1 g, SaturatedFat 14.1 g, Sodium 594.6 mg, Sugar 1.9 g