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  • 2 cups cauliflower florets
  • 1 tablespoon margarine
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 (12 fluid ounce) can or bottle beer
  • 1 (14.5 ounce) can chicken broth
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 2 cups half-and-half cream
  • 2 cups shredded Cheddar cheese


  • 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.