Beer and Cheese Soup



Beer and Cheese Soup

This soup, adapted from, is good with crusty bread and a glass of cold India pale ale. Garnish with bacon crumbles, if you wish.

1 tablespoon butter

1 small yellow onion, finely chopped

1 garlic clove, minced

1 teaspoon Worcestershire sauce

12-ounce bottle of beer

14-ounce can reduced-sodium chicken broth

2 cups half-and-half

2 cups shredded sharp Cheddar cheese

Melt butter in a large saucepan over medium heat. Add onion, garlic and Worcestershire sauce; stir. Add beer, and increase heat to high. Boil 3 minutes. Add stock and bring back to a boil, then reduce heat to medium-low. Add half-and-half and cheese, stirring until heated through. Makes 6 servings.

Per serving: 320 calories, 67 percent from fat, 24 g fat (15 g saturated, 7 g monounsaturated), 74 mg cholesterol, 13.6 g protein, 9 g carbohydrates, 0.3 g fiber, 317 mg sodium.

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