Recipe: Beer Cheese Soup (using chicken broth, cream and Colby cheese)

BEER CHEESE SOUP
"Smooth and creamy with a mild beer flavor."



2 tablespoons butter
1/2 cup finely chopped onion
1/2 teaspoon Durkee Thyme Leaf
1/2 teaspoon Durkee Ground White Pepper
1/4 teaspoon Durkee Ground Cayenne Pepper
2 1/2 cups reduced sodium chicken broth
1/2 cup beer
3 tablespoons Argo Corn Starch, divided use
1 cup heavy (whipping) cream
3 cups (12 ounces) shredded Colby or Co-Jack cheese
1 teaspoon hot sauce (optional)
Peppered Parmesan Shortbread (optional, for serving, see recipe)

Melt the butter in a large pot over medium heat. Add onion, thyme, white and cayenne pepper; cook until onions are tender, 3 to 4 minutes.

Combine chicken broth, beer and 2 tablespoons corn starch. Mix until corn starch is dissolved. Add corn starch mixture to the pot and bring to a boil. Reduce heat and simmer 5 minutes. Add cream.

Toss cheese with 1 tablespoon corn starch. Gradually add cheese to soup, stirring until melted before adding more cheese. Add hot sauce, if desired.

Serve immediately. Delicious served with Peppered Parmesan Shortbread (see recipe).

Makes 6 servings
Source: Durkee, ACH Food Companies, Inc.