Cheddar beer soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | All purpose flour |
| ⅓ | cup | Butter |
| 1.00 | clove | Garlic; pressed |
| 1.00 | tablespoon | Grated onion |
| 1.00 | teaspoon | Worcestershire sauce |
| ½ | teaspoon | Dry mustard |
| 1.00 | dash | White pepper |
| 3.00 | cup | Chicken broth |
| 1½ | cup | Half-and-half |
| 1.00 | cup | Beer |
| 1.00 | pounds | Shredded sharp cheddar |
Directions
Lightly spoon flour into measuring cup; level off. In large saucepan, melt butter; stir in flour. Cook 1 minute, stirring constantly until smooth and bubbly. Add garlic, onion, Worcestershire sauce, salt, mustard and pepper; blend well. Gradually stir in chicken broth, half-and-half and beer; cook until thickened, stirring constantly. Add cheese; stir until melted. Heat gently, stirring often, but do not allow to boil. Serve with croutons. Serves 6 to 8.
Carol/Colleyville, TX