Light Beer Cheese Soup
|Skim milk||3 1⁄2 Cup (56 tbs), divided|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Vegetable broth/Chicken broth||2⁄3 Cup (10.67 tbs) (Canned, Undiluted)|
|Worcestershire sauce||1 Tablespoon|
|Ground red pepper||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Beer||1⁄2 Cup (8 tbs)|
|Nonfat sour cream||1⁄3 Cup (5.33 tbs)|
|Cheddar cheese||1 Tablespoon|
Combine 1/2 cup milk and cornstarch; stir well.
Set cornstarch mixture aside.
Combine remaining 3 cups milk, water, and next 4 ingredients in a large saucepan.
Cook over medium heat until thoroughly heated.
Add cornstarch mixture, stirring well.
Cook over low heat, stirring constantly, until thickened and bubbly.
Add 1 1/2 cups cheese; cook, stirring constantly, until cheese melts and mixture is smooth.
Stir in beer and sour cream.
Cook just until thoroughly heated, stirring occasionally.
Ladle soup into individual bowls.
Top each serving with 3 Toast Triangles, and sprinkle with 1/2 teaspoon cheese and paprika, if desired.