Cheddar Cheese Soup
 

what you need

1/4 c. butter
1/4 c. white flour
500ml evaporated milk
1 c. beer
2 tsp Worcestershire sauce
1/2 tsp mustard powder
1/4 tbls cayenne pepper
2 c. cheddar cheese, grated 
1 rasher bacon OR 1 c. croutons

what you do

Make a roux with the butter and flour, cook until bubbly but not browned.
Add the evaporated milk. Bring to a boil, stirring constantly. Reduce heat and
stir in the beer, Worcestershire sauce, mustard and cayenne pepper. 
Simmer for 10 minutes. Remove from the heat. Stir in the cheese until melted.
Serve with cooked crumbled bacon or warmed croutons.



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