“This beer-based, yummy soup is perfect for the boys on a day of football.” - by Sarah
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Melt the butter in a saucepan over medium heat; cook the onion and garlic in the butter until the onion is tender, about 5 minutes. Pour in the Worcestershire sauce and beer; bring to a boil for 3 to 5 minutes. Stir the chicken broth and mustard. Reduce heat to medium-low and pour in the half-and-half while stirring.
- Toss together the shredded Cheddar cheese and flour in a bowl; add to the liquid mixture in small batches until melted.
- Whisk together the cornstarch and warm water in a small bowl; stir into the cheese mixture; season with salt and pepper. Heat and stir until thick; serve hot.
Nutrition
Amount Per Serving (4 total)
- Calories
- 659 cal
- 33%
- Fat
- 48.1 g
- 74%
- Carbs
- 24.8 g
- 8%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"This is a great creamy beer cheese soup that can be customized to anyone's liking. Sometimes we top this soup with cheese, sour cream and bacon. Other times with cheese, pico de gio, and green onion..." See mores. NOTE: There is an error in the recipe. It says 1/4 cup cornstarch and I believe it was meant to be a 1/4 teaspoon. Past that, it is a great recipe we have and will continue to make. Thanks stopping the years of searching for our perfect cheese soup recipe!"
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