Beer Cheese Soup
- 6 c Milk
- 2 cn (12-oz) beer; divided
- 40 oz Process cheese spread
- 1 cn (10-oz) chicken broth
- 1 ts Worcestershire sauce
- 3 ds Hot sauce; or to taste
- 1/4 c Plus 2 tablespoons
- -cornstarch
- Garlic/onion croutons; for
- -garnish
Combine milk and 2 1/2 beer in large (min. 5-qt.) Dutch oven. Cook over low
heat until thoroughly heated, stirring constantly. Add cheese spread,
broth, Worcestershire sauce, and hot sauce. Cook over low heat until
thoroughly heated, stirring constantly.
In small bowl, combine cornstarch and remaining beer. Add to cheese
mixture; simmer, stirring constantly, until thickened (do not boil).
Yield: 4 quarts.
Posted to bbq-digest by Bill on Dec 09, 1998,
converted by MM_Buster v2.0l.
heat until thoroughly heated, stirring constantly. Add cheese spread,
broth, Worcestershire sauce, and hot sauce. Cook over low heat until
thoroughly heated, stirring constantly.
In small bowl, combine cornstarch and remaining beer. Add to cheese
mixture; simmer, stirring constantly, until thickened (do not boil).
Yield: 4 quarts.
Posted to bbq-digest by Bill
converted by MM_Buster v2.0l.
