Serves: 4
Total Calories: 852
1. In large saucepan melt butter sauté onion until limp. Add flour and cook, stirring, for 3 minutes. Combine cornstarch, salt, dry mustard, paprika, and white pepper stir into onion mixture to make a thick paste. Gradually add heavy cream and broth, stirring constantly. Simmer for 15 minutes.
2. Just before serving, stir in cheese until melted. Add beer or ale, Worcestershire sauce, and hot pepper sauce to taste.
* Can be made ahead to this point and refrigerated.
This Beer-Cheese Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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