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Beer Cheese Soup
6 c Milk
2 cn (12-oz) beer; divided
40 oz Process cheese spread
1 cn (10-oz) chicken broth
1 ts Worcestershire sauce
3 ds Hot sauce; or to taste
1/4 c Plus 2 tablespoons cornstarch
Garlic/onion croutons; for garnish
Combine milk and 2 1/2 beer in large (min. 5-qt.) Dutch oven. Cook over low
heat until thoroughly heated, stirring constantly. Add cheese spread,
broth, Worcestershire sauce, and hot sauce. Cook over low heat until
thoroughly heated, stirring constantly.
In small bowl, combine cornstarch and remaining beer. Add to cheese
mixture; simmer, stirring constantly, until thickened (do not boil).
Yield: 4 quarts.
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