Tuesday, December 14, 2010

Cheddar Beer Soup

4 c. chicken broth
1/4 c. butter
1/2 c. flour
salt and pepper to taste
1 T. Worcestershire sauce
1/2 c. milk
3 c. shredded cheddar
12 oz. flat beer
corn starch

Melt butter in dutch oven. Add salt, pepper and Worcestershire sauce. Gradually add flour, stirring constantly. Add broth and whisk until smooth. Stir in milk and cheese, stirring constantly until cheese melts. Pour in beer, heat through. Thicken with corn starch mixed with water, if desired. Serve piping hot. Serves 6-8.

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