Carol's Wisconsin Beer Cheese Soup |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I'm a cheese-a-holic, so this is made a lot at my house and used in many recipes especially my chicken pot pie #273291 Ingredients:
1 small onion, finely chopped |
1/2 carrot, finely chopped |
1 garlic clove, minced |
1 teaspoon worcestershire sauce |
12 ounces beer (i prefer sam adams larger) |
2 cups chicken broth (or canned 15 oz.) |
1 tablespoon butter |
2 cups half-and-half cream (or 1 cup skim milk and) |
1 cup cream |
2 cups shredded cheddar cheese |
3 tablespoons flour or 3 tablespoons cornstarch |
1/3 cup water |
2 cups popped popcorn (optional) |
Directions:
1. Melt the butter in a large soup pot. Add carrot, onion, garlic and saute.
2. untill tender.
3. Add beer, chicken broth and worcestershire sauce, bring to a boil and cook.
4. for a couple of minutes.
5. Lower the heat and simmer for 10 minutes.
6. Add the half and half and the cheese to the soup, simmer uncovered until the cheese melts.
7. Mix the flour (or cornstarch) and water together, add to the soup stirring constantly until the soup is thickened (a few minutes).
8. Sounds a bit strange, but this is great topped with popped popcorn.
9. Broccoli may be substituted for the carrot.
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