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Beer Cheese Soup

none

6 cups milk
2 12 oz cans beer; divided
40 ounces process cheese spread
1 ~10-oz can chicken broth
1 teaspoon worcestershire sauce
3 dashes hot sauce; or to taste
1/4 cup plus 2 tablespoons cornstarch
garlic/onion croutons; for garnish

Combine milk and 2 1/2 beer in large (min. 5-qt.) Dutch oven. Cook over low heat until thoroughly heated, stirring constantly. Add cheese spread, broth, Worcestershire sauce, and hot sauce. Cook over low heat until thoroughly heated, stirring constantly. In small bowl, combine cornstarch and remaining beer. Add to cheese mixture; simmer, stirring constantly, until thickened (do not boil). Yield: 4 quarts. Posted to the BBQ-List by Bill (wcm4@earthlink.net) on 9 Dec 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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