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Post by lilithb on Feb 19, 2005 19:15:21 GMT -6
NGREDIENTS:
* 1 tablespoon margarine * 1/2 cup chopped onion * 1/2 teaspoon minced garlic * 1 teaspoon Worcestershire sauce * 1 (12 fluid ounce) can or bottle light beer * 1 (14.5 ounce) can chicken broth * 3 tablespoons cornstarch * 2 cups half-and-half * 2 cups shredded sharp Cheddar cheese
DIRECTIONS:
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. 2. Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside. 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.
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Post by olhillbilly on Feb 20, 2005 1:50:44 GMT -6
Sounds yummier than campells even.
Speakin of cheddar soup.
I take a can of campell's cheddar soup and dump in a can of oysters. Serve with HiHos or Ritz crackers.
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Post by WVsnowflake on Feb 20, 2005 16:05:02 GMT -6
I use the cheddar soup with salsa and pour over boneless chunks of chicken and serve over soft taco shells very very good stuff!! Make sure you cook chicken first, then add the salsa then the soup. MMMMMM MMMMMMM GOOOOOOODDDDDD!!!!!!!!!!!
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