Cheddar Cheese Ale Soup
1/4 c butter
1/4 c all-purpose flour
2 12 oz cans of evaporated milk
1 c beer or chicken broth (never made it w/ chick broth)
2 t Worcestershire sauce
1/2 t salt
1/2 t dry mustard
1/4 t cayenne pepper
8 oz pkg shredded sharp cheddar cheese
Garnish: additional shredded cheese, sliced green onion
Melt butter in a large saucepan over medium heat.
Add flour, stirring constantly until bubbly.
Add evaporated milk; bring to a boil over high heat, stirring constantly.
Reduce heat; stir in beer or broth, Worcestershire sauce and seasonings.
Simmer for 10 minutes; stir in cheese until melted.
Garnish as desired.
Makes 4 servings.
(Easy to make, but stay with it and follow instructions. Seems like a chemistry experiment and is fun to make.)
Pairs Well With
Always wanted to make a cheddar ale soup. It is very yummy! And is like a chemistry experiment.