Lunch Recipe

Football Sunday Beer Cheese Soup

This beer-based, yummy soup is perfect for the boys on a day of football.

INGRIDIENT

2 tablespoons butter

2 tablespoons minced onion

1 teaspoon minced garlic

1 ½ tablespoons Worcestershire sauce

1 (12 fluid ounce) can or bottle light beer

1 ¾ cups chicken broth

1 teaspoon ground mustard

2 cups half-and-half cream

3 cups shredded Cheddar cheese

¼ cup flour

¼ cup cornstarch

¼ cup water

salt and pepper to taste

DIRECTION

Step: 1

Melt the butter in a saucepan over medium heat; cook the onion and garlic in the butter until the onion is tender, about 5 minutes. Pour in the Worcestershire sauce and beer; bring to a boil for 3 to 5 minutes. Stir the chicken broth and mustard. Reduce heat to medium-low and pour in the half-and-half while stirring.

Step: 2

Toss together the shredded Cheddar cheese and flour in a bowl; add to the liquid mixture in small batches until melted.

Step: 3

Whisk together the cornstarch and warm water in a small bowl; stir into the cheese mixture; season with salt and pepper. Heat and stir until thick; serve hot.

NUTRITION FACT

Per Serving: 659 calories; protein 26.3g; carbohydrates 24.8g; fat 48.1g; cholesterol 149mg; sodium 684.5mg.

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