Recipe: Colorado Microbrew and Cheddar Cheese Soup (using half and half)

COLORADO MICROBREW AND CHEDDAR CHEESE SOUP

4 oz. bacon, coarsely chopped
1/2 cup chopped white onion
3 tablespoons flour
3 cups half and half
2 cups chicken stock
12 ounces white or sharp Cheddar cheese, shredded
3 dashes Tabasco sauce
1/2 teaspoon Worcestershire sauce
1/2 cup Colorado microbrew ale, at room temperature
Salt and pepper to taste
1 tablespoon thinly sliced green onions (for garnish)

Cook bacon in large heavy nonreactive stockpot over medium heat until limp but not brown.

Add white onion and cook until onion is translucent and bacon is crisp.

Stir in flour gradually. Cook for 2 minutes, stirring constantly.

Add half and half and stock a small amount at a time, stirring constantly to ensure there are not lumps. Bring to a boil and reduce heat. Simmer, covered, over low heat for 15 minutes.

Remove from heat. Whisk in cheese, Tabasco sauce, Worcestershire sauce, ale, salt and pepper. Ladle into a bowl and sprinkle with green onions.

Makes 6 servings
Source: A Peak at the Springs by the Junior League of Colorado Springs, Colorado