Cheese Soup Ii

Ingredients

• Servings: 6
• 1 tablespoon margarine
• 1/2 cup chopped onion
• 1/2 teaspoon minced garlic
• 1 teaspoon worcestershire sauce
• 1 (12 fluid ounce) can or bottle light
• 1 (14.5 ounce) can chicken broth
• 3 tablespoons cornstarch
• 2 cups half-and-half
• 2 cups shredded sharp cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. add the onion, garlic and worcestershire sauce and stir well. add the and raise the heat to high and boil for 3 minutes to evaporate the alcohol. add the chicken broth and bring the soup back to a boil. lower the heat to medium-low and simmer.
• combine the cornstarch with 3 tablespoons water and stir until smooth. set aside.
• add the half-and-half and shredded cheese to the soup. stir constantly until the cheese melts. then stir in the cornstarch mixture. stir constantly until the soup is thick, about 2 minutes. serve garnished with bacon bits.