Football Sunday Beer Cheese Soup

Name: Football Sunday Beer Cheese Soup
Total time: 45
Yield: 4
Ingredients: 2 tablespoons butter; 2 tablespoons minced onion; 1 teaspoon minced garlic; 1 ½ tablespoons Worcestershire sauce; 1 (12 fluid ounce) can or bottle light beer; 1 ¾ cups chicken broth; 1 teaspoon ground mustard; 2 cups half-and-half cream; 3 cups shredded Cheddar cheese; ¼ cup flour; ¼ cup cornstarch; ¼ cup water; salt and pepper to taste

Recipe by Sarah from allrecipes.com

Lunch 45 Mins.

Ingredients

4 servings

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2 tablespoons butter
•

2 tablespoons minced onion
•

1 teaspoon minced garlic
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1 ½ tablespoons Worcestershire sauce
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1 (12 fluid ounce) can or bottle light beer
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1 ¾ cups chicken broth
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1 teaspoon ground mustard

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2 cups half-and-half cream
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3 cups shredded Cheddar cheese
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¼ cup flour
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¼ cup cornstarch
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¼ cup water
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salt and pepper to taste

Instructions

Melt the butter in a saucepan over medium heat; cook the onion and garlic in the butter until the onion is tender, about 5 minutes. Pour in the Worcestershire sauce and beer; bring to a boil for 3 to 5 minutes. Stir the chicken broth and mustard. Reduce heat to medium-low and pour in the half-and-half while stirring.
Toss together the shredded Cheddar cheese and flour in a bowl; add to the liquid mixture in small batches until melted.
Whisk together the cornstarch and warm water in a small bowl; stir into the cheese mixture; season with salt and pepper. Heat and stir until thick; serve hot.