Description:

Full-bodied and flavorful cheese soup that gets its extra "kick" from the addition of beer

Source:

d.lishus

Serves/Makes:6

Ingredients

• 1/2 cup (125 ml) all purpose flour
• 1/2 cup (125 ml) butter
• 2 fat cloves garlic, finely chopped
• 1/4 cup (60 ml) finely chopped onion
• 1 tsp (5 ml) Worcestershire sauce
• 1/2 tsp (2 ml) dry mustard
• dash white pepper
• 3 cups (700 ml) chicken broth
• 1-1/2 cups (350 ml) half-n-half
• 1 cup (225 ml) beer
• 1 lb (.5 kg). shredded sharp cheddar cheese

Preparation

• In a large soup pot or saucepan, melt butter over med-high heat.
• Whisk in flour, and whisk very well to create a smoothe consistency.
• Cook for 1 minute and stir constantly until smoothe and bubbly.
• Add the garlic, onion, Worcestershire sauce, mustard and white pepper; blend well.
• Gradually stir in the broth, beer and half-n-half, stirring constantly until thickened, over lowish heat.
• Blend in the shredded cheese, stirring constantly.
• Heat gently until all melted, but do not allow to boil; cook slowly and stir well.
• Serve immediately; season to taste, if desired.

Comments

Serve with buttered rolls or home-made croutons.