Beer Cheese Soup IV

A yummy beer, cheese and cauliflower soup…and quick, too! Garnish with crumbled bacon, if desired.



Step: 1

In a small saucepan over medium heat, cook cauliflower in water to cover until just tender, 5 to 10 minutes. Drain and set aside.

Step: 2

In a large pot over medium heat, melt margarine. Stir in onion, garlic and Worcestershire and cook until onion is translucent. Pour in beer and bring to a boil. Pour in chicken broth and return to a boil. Then reduce heat, stir in cauliflower, and heat through.

Step: 3

In a small bowl, combine cornstarch and 3 tablespoons water, stirring to dissolve. Set aside. Stir half-and-half and Cheddar into the soup until the cheese melts. Stir in cornstarch mixture and continue to cook and stir until soup thickens. Serve at once.


Per Serving: 332 calories; protein 13.1g; carbohydrates 12.9g; fat 23.8g; cholesterol 70.9mg; sodium 594.6mg.

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