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Beer Cheese Soup
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Recipe Information
Vicky Bryant

  • 10 oz (280 grm).frozen mixed vegetables
  • 4 tbsp (60 ml). margarine
  • 1/4 cup (60 ml) flour
  • 1 tsp (5 ml). salt
  • 1 tsp (5 ml). dry mustard
  • 2 cups (475 ml) milk
  • 1 tsp (5 ml). Worcestershire sauce
  • 2 cups (475 ml) shredded cheese (medium sharp cheddar or your favorite)
  • 1 cup (225 ml) beer (preferably English ale, ie- Bass Ale)
  • Cook vegetables and drain.
  • Melt margarine, stir in flour, salt, and mustard.
  • Cook over low heat until smooth.
  • Remove from heat.
  • Add milk and Worcestershire sauce.
  • Heat mixture until it coats the spoon.
  • Add cheese.
  • Cook over medium heat until cheese melts.
  • Stir in beer and vegetables bring to a simmer.
  • Cook about 15 minutes.
  • Serve with preferred garnishes (croutons, paprika, whatever)

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