I hope everyone had a great weekend. I’d say we had a pretty good one. We found out my sister is moving back to Seattle for a few years, we received out insurance check which was more than we were expecting (but not enough to cover everything we lost), we got a few things done around the house (check for another post) and the team we preferred won the Super Bowl.
In honor of the Green Bay Packers, we have Beer and Cheddar soup for dinner/half-time on Sunday.
This soup was good – if you like beer and cheddar and more cheddar and a little more cheddar. I found the recipe on All Recipes and I’m adding it to my recipe collection. We may only have it once a year, but it will a good day when we have it.
Green Bay Super Bowl Champions Beer and Cheddar Soup (aka Beer Cheese Soup II)
- 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
- 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.
- Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
- 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.
- Hit the gym in the morning.