Beer and Cheddar Soup

• 32 ounces beer
• 4 cups chicken broth
• 1 cup heavy whipping cream
• 3 each egg yolks
• 1 cup cheddar cheese shredded
• 1 teaspoon paprika

1. Bring beer and chicken stock to a boil over moderate heat.
2. Simmer for 25 minutes.
3. Beat egg yolks until thick and pale yellow.
4. Beat in cream.
5. Slowly add a little of the hot beer to egg mixture, stirring constantly to prevent curdling.
6. Add egg mixture and cheese to remaining soup.
7. Heat for 5 minutes, but do not allow the soup to boil.

beer, chicken broth, heavy whipping cream, egg yolks, cheddar cheese, paprika

Taken from recipeland.com/recipe/v/beer-cheddar-soup-33915 (may not work)