Cheddar-Beer Soup
By: Anonymous
Published: Thursday, February 11, 2010 - 12:45pm

Ingredients




6 cups Beer-beef broth, reserved from Drunken Rump Roast
2 cups Water
6 tablespoons Oil
9 tablespoons Flour
teaspoon Dry mustard
6 cups Sharp cheddar cheese, shredded
Cayenne pepper
Salt, optional

Preparation

1 THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE. 2 Combine broth and water in a saucepan; bringto a aboil; set aside. 3 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. 4 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. 5 See notes for menu suggestions. 6 NOTES : Good with grilled tomato bruschetta, followed by gingerbread for dessert.