Recipe Details
Ingredients
-
1tablespoonmargarine
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½cupchopped onion
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1teaspoonWorcestershire sauce
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½teaspoonminced garlic
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1(12 fluid ounce) can or bottlelight beer
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1(14.5 ounce) canchicken broth
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3tablespoonscornstarch
-
3tablespoonswater
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2cupshalf-and-half
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2cupsshredded sharp Cheddar cheese
Cooking Directions
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Melt margarine in a 4 1/2-quart soup pot over medium heat. Stir in onion, Worcestershire sauce, and garlic. Pour in beer and increase heat to high. Boil mixture until alcohol is evaporated, about 3 minutes. Pour in broth and bring soup back to a boil. Lower heat to medium-low and simmer.
-
Stir together cornstarch and water in a small bowl until smooth. Set aside.
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Add half-and-half and cheese to soup; stir constantly until cheese melts. Stir in cornstarch mixture and continue stirring until soup is thick, about 2 minutes. Garnish with bacon bits.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories470 | |
| % Daily Value * | |
| Total Fat 36g |
46% |
| Saturated Fat 21g |
103% |
| Cholesterol 104mg |
35% |
| Sodium 703mg |
31% |
| Total Carbohydrate 12g |
5% |
| Dietary Fiber 0g |
1% |
| Total Sugars 5g |
|
| Protein 22g |
43% |
| Vitamin C 2mg |
2% |
| Calcium 634mg |
49% |
| Iron 0mg |
2% |
| Potassium 224mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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