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Light Beer Cheese Soup

Veggie.Lover's picture
  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.

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Light Beer Cheese Soup Recipe