football sunday cheese soup

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 tablespoons minced onion
• 1 teaspoon minced garlic
• 1 1/2 tablespoons worcestershire sauce
• 1 (12 fluid ounce) can or bottle light
• 1 3/4 cups chicken broth
• 1 teaspoon ground mustard
• 2 cups half-and-half cream
• 3 cups shredded cheddar cheese
• 1/4 cup flour
• 1/4 cup cornstarch
• 1/4 cup water
• salt and pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• melt the butter in a saucepan over medium heat; cook the onion and garlic in the butter until the onion is tender, about 5 minutes. pour in the worcestershire sauce and ; bring to a boil for 3 to 5 minutes. stir the chicken broth and mustard. reduce heat to medium-low and pour in the half-and-half while stirring.
• toss together the shredded cheddar cheese and flour in a bowl; add to the liquid mixture in small batches until melted.
• whisk together the cornstarch and warm water in a small bowl; stir into the cheese mixture; season with salt and pepper. heat and stir until thick; serve hot.