1 small onion - chopped
2 cloves garlic - minced
2t Worchestershire sauce
2 (12oz) bottles of dark ale
2t ground mustard
2 cans chicken broth (use veggie stock to make vegetarian)
2 cups half and half
4 cups sharp cheddar cheese - shredded
5T cornstarch dissolve in 5T of warm water
Melt butter in a large stock pot over medium heat, add chopped onion and minced garlic and cook until onions turn clear. Add the beer and bring to a boil. Boil for at least 3 minutes to evaporate the alcohol out.
Add the chicken broth and the dry mustard - return to a boil. Reduce heat to medium low and simmer. Slowly stir in the half and half and the shredded cheese, stir constantly until cheese is melted. Stir in the corn starch mixture and stir constantly until the soup is thick.
Serve garnished with chopped bacon.
Thursday, October 30, 2008