Ingredients
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1 tablespoon margarine
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½ cup chopped onion
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1 teaspoon Worcestershire sauce
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½ teaspoon minced garlic
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1 (12 fluid ounce) can or bottle light beer
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1 (14.5 ounce) can chicken broth
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3 tablespoons cornstarch
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3 tablespoons water
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2 cups half-and-half
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2 cups shredded sharp Cheddar cheese
Directions
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Melt margarine in a 4 1/2-quart soup pot over medium heat. Stir in onion, Worcestershire sauce, and garlic. Pour in beer and increase heat to high. Boil mixture until alcohol is evaporated, about 3 minutes. Pour in broth and bring soup back to a boil. Lower heat to medium-low and simmer.
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Stir together cornstarch and water in a small bowl until smooth. Set aside.
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Add half-and-half and cheese to soup; stir constantly until cheese melts. Stir in cornstarch mixture and continue stirring until soup is thick, about 2 minutes. Garnish with bacon bits.
Nutrition Facts (per serving)
470 | Calories |
36g | Fat |
12g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 470 | |
% Daily Value * | |
Total Fat 36g | 46% |
Saturated Fat 21g | 103% |
Cholesterol 104mg | 35% |
Sodium 703mg | 31% |
Total Carbohydrate 12g | 5% |
Dietary Fiber 0g | 1% |
Total Sugars 5g | |
Protein 22g | 43% |
Vitamin C 2mg | 2% |
Calcium 634mg | 49% |
Iron 0mg | 2% |
Potassium 224mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.