Beer Cheese Soup IV Recipe

In a small saucepan over medium heat cook cauliflower in water to cover until just tender 5 to 10 minutes. Drain and set aside.

In a large pot over medium heat melt margarine. Stir in onion garlic and Worcestershire and cook until onion is translucent. Pour in beer and bring to a boil. Pour in chicken broth and return to a boil. Then reduce heat stir in cauliflower and heat through.

In a small bowl combine cornstarch and 3 tablespoons water stirring to dissolve. Set aside. Stir half-and-half and Cheddar into the soup until the cheese melts. Stir in cornstarch mixture and continue to cook and stir until soup thickens. Serve at once.