Beer Cheese Soup

• 1 onion, finely diced
• 1 stick butter
• 2 oz. flour
• 1 clove garlic, minced
• 1/2 gal. beer (warm)
• 1 lb. sharp Cheddar cheese, grated
• 1/2 pt. heavy cream
• green pepper, blanched and julienned
• red pepper, blanched and julienned
• 1 tsp. dry mustard
• Tabasco sauce to taste
• Worcestershire sauce to taste

1. Sweat the onion in butter until tender.
2. Add the garlic and sweat briefly.
3. Add the flour, making a roux, stirring constantly for 5 minutes, until it's golden.
4. Add the beer and let simmer for 1/2 hour.
5. Add the cheese and let it melt in.
6. Add the cream and let the soup continue to warm, just to a simmer.
7. Do not let it boil.
8. Add the julienne peppers.
9. Add the dry mustard, Tabasco and Worcestershire sauce to taste.
10. Add salt and white pepper to taste.
11. Makes 8 servings.

onion, butter, flour, clove garlic, cheddar cheese, heavy cream, green pepper, red pepper, dry mustard, tabasco sauce, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=427405 (may not work)