Beer Cheese Soup II recipe

6 servings

1 tablespoon margarine

1/2 cup chopped onion

1/2 teaspoon minced garlic

1 teaspoon Worcestershire sauce

1 (12 fluid ounce) can or bottle light beer

1 (14.5 ounce) can chicken broth

3 tablespoons cornstarch

2 cups half-and-half

2 cups shredded sharp Cheddar cheese

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.

Combine the cornstarch with 3 tablespoons water and stir until smooth.

Set aside.

Add the half-and-half and shredded cheese to the soup.

Stir constantly until the cheese melts.

Then stir in the cornstarch mixture.

Stir constantly until the soup is thick, about 2 minutes.

Serve garnished with bacon bits.