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Classic Beer Cheese Soup
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- #39783
serves/makes:
ready in:
under 30 minutes
under 30 minutes
6 reviews
1 comment
ingredients
1 tablespoon margarine
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 teaspoon Worcestershire sauce
12 ounces light beer
1 container (14.5 ounce size) chicken broth
3 tablespoons cornstarch
2 cups half and half
2 cups shredded sharp Cheddar cheese
directions
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.
Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
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.
added by
rfrmarybeth
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 4, 2009
Follow the recipe and you can't go wrong, it's a gourmet taste at home. Everyone always loves it when I make it. Thanks for the great recipe.
November 1, 2008
I think this could have been better. I admit, I used 1% instead of half and half and I added more grated cheddar. The flavor was good but the cheese was a little rubbery. I think I'd make a white sauce and add the cheese there, then add the beer-chicken stock to the cheesy white sauce.
April 1, 2008
I made this soup tonight and substituted light beer for Guinness stout, which made for a much richer and heartier soup. Also, during the first step I fried 3 strips (chopped) of bacon in the bottom of the pan--with the butter. These twists made for a delicious soup; I only wish I had a sour dough bread bowl to serve it in.
I did not like this recipe. I made it today, and then I ended up throwing it out. Now perhaps it could be because I used reduced fat cheese and fat free half and half, but all I could taste was grainy and oniony. I did not taste cheddar beer soup. I have made the Tillamook cheddar beer soup recipe, and it turned out the way I expected, so I think I will stick with that recipe.
Reduced fat products will greatly affect the outcome. Most of the cheeses (especially cheaper brands) do not melt well and become extremely grainy.
March 5, 2007
Great recipe it doesn't even need salt or pepper.
February 7, 2007
just made this soup, doubled the recipe, and added a dash of red pepper, Pretty good.. Thanks..
November 12, 2006
I tasted this soup at the local deli the other day. I immediately went in search of it online. This recipe is absolutely delicious. It was enjoyed by young and old alike. Thanks!