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–+ servings

Cheddar Cheese Soup

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1/4 cup butter, (1/2 stick or 1/4 block)
  • 1/4 cup all purpose flour
  • 2 cans evaporated milk, (12 fl oz / 360 ml cans)
  • 1 cup beer
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon cayenne pepper
  • 2 cups Sharp Cheddar cheese, shredded, (8 oz / 250 g)
  • salt, as desired, to taste

Instructions
 

  • Melt the butter in a large saucepan, then whisk in the flour and whisk continuously until bubbly.
  • Add the evaporated milk, stirring continuously, and bring to a boil, then reduce heat.
  • Stir in the beer, Worcestershire sauce, mustard, and cayenne. Simmer, stirring often, for 10 minutes.
  • Remove from heat and stir in the cheese until fully melted. Taste, season with salt as desired.
  • Ladle into bowls and serve with your favorite toppings, such as cooked and crumbled bacon, sliced spring onion, or croutons. Enjoy.

Notes

Fair cost per serving based on the cheese used.