Beer Cheese Soup II by Debbie Rowe

Beer Cheese Soup II

Recipe by
Published 27th Aug 2021

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

Beer Cheese Soup II Ingredients

  • 1 tablespoon margarine
  • ½ cup chopped onion
  • ½ teaspoon minced garlic
  • 1 teaspoon Worcestershire sauce
  • 1 (12 fluid ounce) can or bottle light beer
  • 1 (14.5 ounce) can chicken broth
  • 3 tablespoons cornstarch
  • 2 cups half-and-half
  • 2 cups shredded sharp Cheddar cheese

Beer Cheese Soup II Cook Instructions

Prep10m
Cook25m
Ready In35m
Servings6 servings
  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.

Beer Cheese Soup II Nutritions

  • Calories: 344.7 calories
  • Carbohydrate: 10.2 g
  • Cholesterol: 78.1 mg
  • Fat: 26.3 g
  • Fiber: 0.3 g
  • Protein: 14.2 g
  • SaturatedFat: 15.8 g
  • Sodium: 351.8 mg
  • Sugar: 1.1 g

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