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Beer Cheese Soup
Thanks to Jacqueline Edwards Schuster for sharing this recipe!
This would go well with our 7-up biscuits.
Jacqueline says: I serve it with either pretzel rolls or oven baked pretzels. Although I am experimenting with the perfect beer to make this soup with (it all boils down to your preference) here is the recipe I am using right now.
prep/cooking time from beginning to end approx: 35 minutes
1 tablespoon butter or margarine 1 can chicken broth (14.5 ozs) 1/2 cup chopped onion 1/2 teaspoon (or a little more) chopped garlic 3 tablespoons cornstarch 1 tablespoon Worcestershire sauce 2 cups half and half (I use fat free) 2 cups shredded sharp cheese 1 (12oz) bottle of beer (so far I have tried Samuel Smith's Oatmeal Stout alone and a 50/50 mix Bass/Newcastle) salt to taste- I wait until the end to do this
Melt the butter in a 4 1/2quart soup pot over medium heat. Add onion, garlic, and Worcestershire sauce and stir well. Add the beer and raise temperature to high-boil for 3 minutes to evaporate the alcohol. Add chicken broth and bring soup back up to a boil. Lower heat to medium low and simmer.
Combine cornstarch and 3 tablespoons water, stir until smooth and set aside
Add the half and half and shredded cheese to the soup. Stir constantly until cheese melts. Add the cornstarch mixture. Raise the heat and stir constantly until the soup is thick ( about 2 minutes) serve garnished with bacon bits and cheese crumbles.