This recipe came from a restaurant in Colorado, but I use less chicken base and added finely chopped broccoli. The beer definitely sets the flavor for this soup.
6 cups milk
1 pint whipping cream or half and half
4 teaspoons Worcestershire sauce
1 teaspoon hot sauce
2 tablespoons chicken base (can be found in the spice section of your area store.)
16 ounce jar of Cheeze Whiz
6 tablespoons cornstarch
1/3 cup cold water
1 12-ounce can of beer
1 cup finely chopped frozen broccoli
Combine milk, cream, hot sauce, Worcestershire sauce, chicken base and bring to boil stirring constantly. Reduce heat to low.
Warm Cheeze Whiz in jar by either setting it in a pan of warm water or microwave it for 15 seconds. Stir until smooth and then add to milk mixture. Stir well.
Dissolve cornstarch in 1/3 cup cold water and add to soup mixture. It will thicken immediately. Reduce heat and slowly stir in beer. To thin, add more milk to desired consistency. Heat through. Serve in bowls dusted with cayenne pepper. Sourdough or French bread is excellent with this soup.
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