Beer Cheese Soup II

This soup is a popular menu item in some of our favorite restaurants. It’s very rich, creamy and delicious. Garnish with bacon bits.

Step: 1

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.

Step: 2

Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.

Step: 3

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.

Per Serving: 345 calories; protein 14.2g; carbohydrates 10.2g; fat 26.3g; cholesterol 78.1mg; sodium 351.8mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.