Beer Cheese Soup IV

A yummy beer, cheese and cauliflower soup…and quick, too! Garnish with crumbled bacon, if desired.

Step: 1

In a small saucepan over medium heat, cook cauliflower in water to cover until just tender, 5 to 10 minutes. Drain and set aside.

Step: 2

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.

Step: 3

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.

Per Serving: 332 calories; protein 13.1g; carbohydrates 12.9g; fat 23.8g; cholesterol 70.9mg; sodium 594.6mg.

The name of “stew” can process to 2 time a dish and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces but of being cooked whole , and the water based material completely covers the contents 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 being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.