Beer Cheese Soup II

Beer Cheese Soup II

175

"This soup is a popular menu item in some of our favorite restaurants. It's very rich, creamy and delicious. Garnish with bacon bits."

Ingredients

35 m {{adjustedServings}} servings 345 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 352 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
  2. Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
  3. Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.
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Reviews

175
  1. 218 Ratings

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It seems a lot of people have had problems with the thickness of this soup. In case you did not know, thickening agents do not come to their full thickening potential until they come to a boil....

I had read many of the past reveiws about the recipe being a little runny so I mad a few changes and it turned out awesome! What I did was started with only about half the beer(you can add mo...

I am afraid to say that if I were to have followed the original recipe I would have been utterly dissapionted. After having discovered the soup was horribly thin, I added copious amounts of corn...