Beer Cheese Soup Iv

• 2 cups cauliflower florets
• 1 tablespoon margarine
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 (12 fluid ounce) can or bottle beer
• 1 (14.5 ounce) can chicken broth
• 3 tablespoons cornstarch
• 3 tablespoons water
• 2 cups half-and-half cream
• 2 cups shredded Cheddar cheese

1. In a small saucepan over medium heat, cook cauliflower in water to cover until just tender, 5 to 10 minutes. Drain and set aside.
2. In a large pot over medium heat, melt margarine. Stir in onion, garlic and Worcestershire and cook until onion is translucent. Pour in beer and bring to a boil. Pour in chicken broth and return to a boil. Then reduce heat, stir in cauliflower, and heat through.
3. In a small bowl, combine cornstarch and 3 tablespoons water, stirring to dissolve. Set aside. Stir half-and-half and Cheddar into the soup until the cheese melts. Stir in cornstarch mixture and continue to cook and stir until soup thickens. Serve at once.

cauliflower florets, margarine, onion, clove garlic, worcestershire sauce, chicken broth, cornstarch, water, cream, cheddar cheese

Taken from www.allrecipes.com/recipe/25702/beer-cheese-soup-iv/ (may not work)