All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Ingredients

2 cups cauliflower florets 1 tablespoon margarine ½ cup chopped onion 1 clove garlic, minced 1 teaspoon Worcestershire sauce 1 (12 fluid ounce) can or bottle beer 1 (14.5 ounce) can chicken broth 3 tablespoons cornstarch 3 tablespoons water 2 cups half-and-half cream 2 cups shredded Cheddar cheese

Nutrition Info

331.6 calories carbohydrate: 12.9 g cholesterol: 70.9 mg fat: 23.8 g fiber: 0.8 g protein: 13.1 g saturatedFat: 14.1 g servingSize: - sodium: 594.6 mg sugar: 1.9 g transFat: : - unsaturatedFat: : -

In a small saucepan over medium heat, cook cauliflower in water to cover until just tender, 5 to 10 minutes. Drain and set aside.
In a large pot over medium heat, melt margarine. Stir in onion, garlic and Worcestershire and cook until onion is translucent. Pour in beer and bring to a boil. Pour in chicken broth and return to a boil. Then reduce heat, stir in cauliflower, and heat through.
In a small bowl, combine cornstarch and 3 tablespoons water, stirring to dissolve. Set aside. Stir half-and-half and Cheddar into the soup until the cheese melts. Stir in cornstarch mixture and continue to cook and stir until soup thickens. Serve at once.

6 servings

A yummy beer, cheese and cauliflower soup...and quick, too! Garnish with crumbled bacon, if desired.