>Recipes
Cheese and Beer Soup
Makes 8 servings
Time to Prepare: 0:10
Time to Cook: 0:15
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Ingredients
6 cup Milk, fluid, 3.25% milkfat Diet
24 oz Alcoholic beverage, beer, regular 40 oz Cheese spread, pasteurized process, american, without di sodium phosphate 10 oz Soup, chicken broth, canned, prepared with equal volume water, commercial 1 tsp Sauce, KRAFT Barbecue Sauce Original 3 dash Sauce, ready-to-serve, pepper or hot 1/4 cup Cornstarch 1/2 cup Croutons, seasoned
Directions
1. Combine milk and 18 ounces of beer in large dutch oven.
2. Cook over low heat until thoroughly heated, stirring constantly.
3. Add cheese spread, broth, Worcestershire sauce, and hot sauce. Cook over low heat until thoroughly heated, stirring constantly.
4. In small bowl, combine cornstarch and remaining beer. Mix until consistency is smooth.
5. Add to cheese mixture; simmer, stirring constantly, until thickened (do not boil).
6. Serve and garnish with croutons.
2. Cook over low heat until thoroughly heated, stirring constantly.
3. Add cheese spread, broth, Worcestershire sauce, and hot sauce. Cook over low heat until thoroughly heated, stirring constantly.
4. In small bowl, combine cornstarch and remaining beer. Mix until consistency is smooth.
5. Add to cheese mixture; simmer, stirring constantly, until thickened (do not boil).
6. Serve and garnish with croutons.
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