[color:"blue"]Irish Cheddar and Ale soup[/color]
Ingredients
4 tablespoon butter
1 cup minced onion
1 teaspoon minced garlic
3 teaspoon Worcestershire sauce
1 (12 fluid ounce) can or bottle Ale
2 cups chicken broth
1/4 c. AP flour
2 cups half-and-half
3 cups shredded sharp Irish Cheddar cheese
Directions
1.Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well.
2.Add flour after onions have sautéed a few minutes and are soft.
3.Add the Ale and raise the heat to medium and simmer for 3 minutes to evaporate the alcohol.
4.Add the chicken broth and bring the soup back to a boil.
5.Lower the heat to medium-low and simmer.
6.Add the half-and-half and shredded cheese to the soup slowly. Stir constantly until the cheese melts.
7.Stir constantly until the soup is thick, about 2 minutes.
