Beer Cheese soup
1/2 cup of butter or margarine
1/3 cup of all purpose flour
3 cups of chicken broth
2 cups of milk
1/4 teaspoon of white pepper
1 cup of beer
1 teaspoon of Worcestershire sauce
1/4 teaspoon of hot sauce
3 1/2 cups (14 ounces) of shredded sharp Cheddar cheese
Croutons, optional
Melt butter in a small Dutch oven over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pepper.
Add beer, Worcestershire sauce, and hot sauce; bring to a boil, stirring frequently. Remove from heat; add cheese and stir until melted.
Ladle soup into individual bowls. Garnish each serving with croutons, if desired. Serve Beer Cheese Soup immediately. 8 cups
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