View Recipe

My Store: Store Details (change)

Beer-Cheese Veggie Soup

DIRECTIONS

Place the cauliflower and 1 cup water in a microwave-safe covered casserole and microwave on high until tender, about 5 minutes.
Meanwhile, melt the margarine in a 4-1/2-quart Dutch oven or soup pot over medium heat. Add the onions, garlic, and Worcestershire and stir well.
Add the beer. Raise the heat to high and boil 3 minutes to evaporate the alcohol.
Add the chicken broth and bring the soup back to a boil. Lower the heat to medium and let it boil while you drain the cauliflower, chop it into bite-size pieces, and add it to the pot.
Combine the cornstarch and 3 tablespoons water in a small container that has a lid. Shake until the lumps disappear, then set aside.
Add the half-and-half and cheese to the soup. Stir constantly until the cheese melts,
Shake the cornstarch mixture again and add it to the pot. Stir constantly until the soup is thick, about 2 minutes.