Smooth and creamy with a mild beer flavour.
This recipe was featured on Anna Olson’s video on Foodnetwork.ca
Melt the butter in a large pot over medium heat. Add onion, thyme, white and cayenne pepper; cook until onions are tender, 3 to 4 minutes.
Combine chicken broth, beer and 2 tablespoons corn starch. Mix until corn starch is dissolved. Add corn starch mixture to the pot and bring to a boil. Reduce heat and simmer 5 minutes. Add cream. Toss cheese with 1 tablespoon corn starch. Gradually add cheese to soup, stirring until melted before adding more cheese. Add hot sauce, if desired.Serve immediately. Delicious served with Peppered Parmesan Shortbread.
LEAVE A review
To comment on a recipe, please login or register.
WATCH THE video