Recipe of the Week

 

Cheddar & Beer Cheese Soup

 

1/3 cup marg or butter                      ½ cup flour

1 garlic clove, pressed                        1 tbsp onion, grated

1 tsp Worcestershire sauce           ½ tsp salt

½ tsp dry mustard                                1/8 tsp white pepper

3 cups chicken broth                           1 ½ cups half & half

1 cup beer

16 oz shredded white cheddar cheese

 

In large saucepan, melt margarine; stir in flour.  Cook 1 minute, stirring constantly, until smooth and bubbly.  Add garlic, onion, Worcestershire, salt, mustard and pepper; blend well.  Gradually stir in chicken broth, half and half and beer; cook until thickened, stirring constantly.  Add cheese; heat gently, stirring until melted.  Do not boil.  Garnish with croutons, popcorn or parsley.