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Beer Cheese Soup IV

Beer Cheese Soup IV

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
CHEFETTE

CHEFETTE

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 595 mg
  • 24%

Based on a 2,000 calorie diet

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MOLSON7
7

MOLSON7

9/3/2004

this was very bland.....no taste and thin.

keith202
6

keith202

10/15/2007

flavor was excellent.The texture was different because of the caulflower.The broth was A little thin I added 1 more tablespoon cornstarch. It helped.

Jntma
4

Jntma

1/19/2011

Was kinda bland. Very good, once couple small changes made. I used half- half and half and half heavy whipping cream for a slightly thicker and creamier consistancy, also you HAVE to salt (a good amt) and pepper to taste.

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