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Beer Cheese Soup

Yield 6 servings


  • 2 tablespoons butter or margarine
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon Spice Islands® Thyme
  • 1/2 teaspoon Spice Islands® Ground White Pepper
  • 1/4 teaspoon Spice Islands® Cayenne Pepper
  • 2 1/2 cups chicken broth
  • 1/2 cup beer
  • 2 tablespoons Argo® Corn Starch
  • 1 cup heavy cream
  • 3 cups (12 ounces) shredded Colby or Co-Jack cheese
  • 1 tablespoon Argo® Corn Starch
  • 1 teaspoon hot sauce (optional)

How to Make It

  1. MELT butter in a large pot set over medium heat. Add onion, thyme, white and cayenne peppers; cook until onions are tender, 3 to 4 minutes. Combine chicken broth, beer and 2 tablespoons corn starch, stirring until corn starch is dissolved. Add to pot and bring to a boil. Reduce heat.

    SIMMER 5 minutes. Add cream.

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

    SERVE immediately. Delicious served with Peppered Parmesan Shortbread.