Beer Cheese Soup

• 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)

1. Cook vegetables and drain.
2. Melt margarine, stir in flour, salt, and mustard.
3. Cook over low heat until smooth.
4. Remove from heat.
5. Add milk and Worcestershire sauce.
6. Heat mixture until it coats the spoon.
7. Add cheese.
8. Cook over medium heat until cheese melts.
9. Stir in beer and vegetables bring to a simmer.
10. Cook about 15 minutes.
11. Serve with preferred garnishes (croutons, paprika, whatever)

mixed vegetables, margarine, flour, salt, mustard, milk, worcestershire sauce, shredded cheese, english ale

Taken from online-cookbook.com/goto/cook/rpage/000B46 (may not work)