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BEER CHEESE SOUP

Servings: 10  
Source: Chef James at Brittany Hill

Step One
• 1/2 gallon Milk
• 1/2 tablespoon Tabasco Sauce
• 1 Tablespoon Worcestershire sauce
                      
Step Two
• 2 Ounces Chicken Base
• 1 1/2 cups Cheese Sauce, Canned
                      
Step Three
• 6 Tablespoons Cornstarch
• 1/2 cup Cold Water
                      
Step Four
• 2/3 cup Imported Beer
(I like to use Newcastle Brown Ale, Chef James)


[1) Combine Milk, Tobasco & Worcestershire, begin to heat on stove.

[2) When Milk begins to get HOT, add Chicken Base & Cheese Sauce...... STIR OFTEN

[3) Combine Cornstarch and Water; When soup is steaming, add cornstarch.
...continue cooking, stirring constantly, until mixture thickens.

[4) Remove from stove.....Add BEER and stir.


NOTES: USE CAUTION-----THIS SOUP BURNS EASILY.

Per serving: 208 Calories (kcal); 10g Total Fat; (45% calories from fat); 9g Protein; 19g Carbohydrate; 36mg Cholesterol; 1457mg Sodium