Soups and Stews

Beer & Cheese Soup

  • 2 1/2 Cups Milk
  • 1 12oz Can Beer, divided
  • 2 8oz Jars Process cheese spread
  • 1 10 1/2oz can Chicken broth
  • 1/2 Teaspoon Worcestershire Sauce
  • 2 Dashes Hot Sauce
  • 3 Tablespoon Cornstarch

    • Combine milk and 3/4 cup beer in a Dutch oven. Cookover medium heat, strrring constantly, until thoroughly heated.

    Add cheese spread and next 3 ingredients. Cook over low heat, stirring constantly, until thoroughly heated.

    Combine cornstarch and remaining beer; add to cheese mixture. Simmer, stirring constantly, 10 minutes or until thickened (do not boil).

    Top off soup with crumbled bacon or croutons or diced green onions.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Dawn Nemitz of Minooka, IL. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!