Both husband and I are sick, so a good hot bowl of soup sounded good on a dreary Sunday before the Mav’s/Heat game. So far my taste testing proves it to be delish. Using a Chicago beer, 312 for its bold zippy flavor. Pairing with a nice baguette and possibly another bottle of beer!
- 1 tablespoon butter (real stuff)
- 1/2 cup minced onion
- 1/2 teaspoon minced garlic
- 1 teaspoon Worcestershire sauce
- 1 bottle beer …depends on how bold you want your soup as to what kind of beer to use
- 1 (14.5 ounce) chicken broth
- 3 tablespoons cornstarch
- 2 cups half-and-half
- 2 cups shredded sharp Cheddar cheese…more for flavor if you like……I liked!
- salt and pepper to taste
- 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. Add to soup pot. To “encourage” the corn starch to thicken it must come to a boil first. Reduce to a low simmer.
- Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Stir constantly until the soup is thick, about 2 minutes. Add salt/pepper to taste.
- You can easily add potatoes and bacon for a heartier meal, or leave it as is for a meatless Monday meal. ENJOY!