Beer cheese soup

I made another reincarnation of beer cheese soup for dinner.

Beer cheese soup

Ingredients (serves 2):

32 oz chicken broth
12 oz beer (I used Blue Moon)
1/2 cup carrots, diced
1/2 cup celery, diced
1 cup white onion, diced
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 tsp Worcestershire sauce
3 cups sharp cheddar, shredded
1/2 cup heavy cream
1/4 cup cornstarch

1. In a skillet over medium heat, place the carrots, celery, onions, and garlic. Heat for 2 minutes until flagrant.
2. Add the Worcestershire sauce, salt, and pepper.
3. Add chicken broth, and gently pour in the beer. Cover, and heat for a minute.
4. Remove the lid, and stir in the shredded cheese and heavy cream. Whisk in the cornstarch. Recover and heat for 10 minutes, then serve warm.



We had the beer cheese soup with toasted pretzel rolls for dipping, and a serving of Dole's Southwest Salad Kit (which we love) to complete the meal.