Cheddar Ale Soup

(Courtesy of Carr Valley)

Ingredients:
1 Tbsp. butter
1/2 c. chopped onion
1 tsp. minced garlic
1 tsp. Worcestershire sauce
1 1/4 c. 1 year cheddar cheese, shredded
3/4 c. garlic cheddar cheese, shredded
1 can (14.5 oz.) chicken broth
3 Tbsp. cornstarch
2 c. half and half
12 oz. light beer

Directions:
Melt the butter in a 4 1/2 qt. soup pot over medium heat.  Add the onion, garlic and Worcestershire sauce and stir well.  Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol.  Add the chicken broth and bring the soup back to a boil.  Lower the heat to medium-low and simmer for 15 minutes.

Combine the cornstarch with 3 Tbsp. water and stir until smooth.  Set aside.

Add the half and half and shredded cheeses to the soup.  Stir constantly until the cheese melts.  Stir in the cornstarch mixture.  Stir constantly until the soup is thick, about 2 minutes.  Serve garnished with bacon bits or croutons if desired.

If desired, process soup in food processor to make the texture smooth.