Beer Cheese Soup

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READY IN: 2hrs
SERVES: 8
YIELD: 4 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine milk and 2-1/2 cups of beer in a large Dutch oven.
  • Cook over low heat,stirring constantly,until thoroughly heated.
  • Add cheese spread,chicken broth,worcestershire and Tabasco.
  • Cook over low heat,stirring constantly,until thoroughly heated.
  • Combine corn starch with remaining beer and mix thoroughly.
  • Add to cheese mixture,simmer,stirring constantly,until thickened.
  • (do not boil).
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