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Wisconsin Beer-Cheese Soup
Serves 4
DIRECTIONS
- Melt the butter in a saucepan over medium heat; cook the onion and garlic in the butter until the onion is tender, about 5 minutes. Pour in the Worcestershire sauce and beer; bring to a boil for 3 to 5 minutes. Stir in the chicken stock and mustard. Reduce heat to medium-low and pour in the half and half while stirring.
- Toss together the shredded cheddar cheese and flour in a bowl; add to the liquid mixture in small batches until melted.
- Whisk together the cornstarch and warm water in a small bowl; stir into the cheese mixture until combined. Season with salt and pepper, if desired. Heat and stir until thickened. Serve hot with bread or popcorn.
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