Beer Cheese Soup

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


  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. Add to soup pot.  To “encourage” the corn starch to thicken it must come to a boil first.  Reduce to a low simmer.
  3. 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.
  4. You can easily add potatoes and bacon for a heartier meal, or leave it as is for a meatless Monday meal.  ENJOY!

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