BEER CHEESE SOUP I

• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 teaspoon minced garlic
• 1 teaspoon Worcestershire sauce
• 1 can or bottle light beer
• 1 can chicken or vegetable broth
• 3 tablespoons cornstarch
• 2 cups half-and-half
• 2 cups shredded sharp Cheddar cheese

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 beer, 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 or popcorn. Makes 6 servings, and takes about 20 minutes.

BEER CHEESE SOUP II

• 2 tablespoons finely chopped onion
• 1/2 teaspoon butter
• 2 cans cream of celery soup, undiluted
• 1 cup beer
• 1 cup milk
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon paprika
• 3/4 pound process cheese (Velveeta), cubed

In a large saucepan, saute onion in butter. Stir in the soup, beer, milk, Worcestershire sauce, parsley and paprika. Reduce heat; stir in cheese until melted. Heat through (do not boil). Yield: 6 servings.

HAM AND POTATO SOUP
- from allrecipes.com

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham (here’s a good way to use any leftover holiday ham you may have frozen)
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.