Beer Cheese Soup IV

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filed under Soups

Beer Cheese Soup IV
Serving size: 1 each
Recipe category: Soups
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 248 (12% DV)
Fat: 10g (16% DV)
Carbohydrates: 16g (5% DV)
Protein: 16g (33% DV)
Description: By: CHEFETTE "A yummy beer, cheese and cauliflower soup...and quick, too! Garnish with crumbled bacon if desired."
Ingredients:  Makes 6 servings (6 each)
2  cups
1  tablespoon
1/2  cup
1  teaspoon
12  fl. oz.
14-1/2  ounces
3  tablespoons
3  tablespoons
2  cups
2  cups

Tip: For nutritional information on all the ingredients in Beer Cheese Soup IV just click on each ingredient name. Then adjust the serving size for any Beer Cheese Soup IV ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
In a small saucepan over medium heat, cook cauliflower in water to cover until just tender, 5 to 10 minutes. Drain and set aside.
In a large pot over medium heat, melt margarine. Stir in onion, garlic and Worcestershire and cook until onion is translucent. Pour in beer and bring to a boil. Pour in chicken broth and return to a boil. Then reduce heat, stir in cauliflower, and heat through.
In a small bowl, combine cornstarch and 3 tablespoons water, stirring to dissolve. Set aside. Stir half-and-half and Cheddar into the soup until the cheese melts. Stir in cornstarch mixture and continue to cook and stir until soup thickens. Serve at once.
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