Recipe Beer Cheese Soup II (Soup)

Required Ingredients:

• 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

Preparing/Cooking:

• 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.

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