Tillamook Beer Cheese Soup

• 4 tablespoons butter
• 4 tablespoons flour
• 3 cups milk
• 3/4 cup dark beer
• 1 tablespoon garlic, minced
• salt and pepper
• 1 teaspoon crushed red pepper flakes, chopped
• 2 cups tillamook extra-sharp cheddar cheese, shredded

1. Heat butter in saute pan.
2. Add flour and cook on low heat.
3. Stir mixture until it starts to bubble.
4. Do not allow to brown.
5. Pull off fire and set aside.
6. Heat milk in sauce pan until it is just ready to boil.
7. Add garlic, salt and pepper and crushed chilies.
8. Stir mixture until just before boiling.
9. Add half of flour/butter mixture (Roux) and stir with wire whisk until at a low simmer.
10. Additional Roux may be added to thicken.
11. Stir constantly to avoid burning.
12. Turn down heat and add cheese and beer.
13. Stir to allow cheese to melt.
14. Texture should be smooth to the touch.
15. May be reheated on low temperature.
16. (Do not boil.).

butter, flour, milk, dark beer, garlic, salt, red pepper, cheddar cheese

Taken from www.food.com/recipe/tillamook-beer-cheese-soup-84330 (may not work)