• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Cheddar-Beer Soup

  • Recipe Submitted by on

Category: Cheese

 Ingredients List

  • 6 c Beer-beef broth; reserved
  • -from Drunken Rump Roast
  • 2 c Water
  • 6 tb Oil
  • 9 tb Flour
  • 3/4 ts Dry mustard
  • 6 c Sharp cheddar cheese;
  • -shredded
  • Cayenne pepper
  • Salt; optional

 Directions

THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER
RECIPE.

Combine broth and water in a saucepan; bringto a aboil; set aside.

Heat oil in a heavy, nonreactive saucepan over medium-low heat. Stir in the
flour to make a roux and coo, stirring occasionally, until golden, 5-8
minutes. Stir in mustard. Slowly qwhisk in hot liquid, making sure to
incorporate all the roux around edge of pan. Bring to a boil, reduce heat
and simmer for 3 minutes.

Stir in cheese by the handful, making sure each addition has melted and is
incorporated beforea dding the next. When all the cheese has been added,
simmer soup for 2 minutes. Season with cayenne pepper to taste, and with
salt if desired.

See notes for menu suggestions.

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