Tuesday, October 23, 2007

Cheese Soup with Beer

Simply Beer Cheese Soup

1 Half gallon milk
1 & 1/2 tablespoons instant chicken bouillon
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce (adjust to taste, can omit)
1 & 1/2 tsp. salt
1/3 cup cornstarch
1/2 cup cold water
1 bottle (12 oz) beer
1 16 ounce jar processed cheese sauce

1. In a large pot over medium heat, combine the milk, bouillon,
Worcestershire sauce, hot pepper sauce and salt. Bring close to a boil.
2. In a small bowl, dissolve the cornstarch in the water and add to the
soup, stirring well. Add the beer and the cheese sauce, reduce heat to low
and mix well. Allow to heat through before serving.

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