Ploughman'S Soup

• 3 tablespoons butter
• 2 medium onions, peeled and chopped
• 1/4 cup whole wheat flour
• 2 cups chicken stock
• 1 cup light ale (do not substitute beer)
• 1/2 teaspoon Worcestershire sauce
• 1 1/2 cups crumbled cheshire cheese
• salt and pepper, to taste
• vidalia onion rings (for garnish) or 1 slice scallion (for garnish)

1. Melt the butter in a large, heavy pan. Gently saute the onion until golden. Stir in the flour and cook for 1 minute. Remove from the heat, then gradually whisk in the stock and ale. Return to the heat and bring to a boil. Simmer 5 minutes or until thickened. Stir in the Worcestershire sauce.
2. Reserve 1/4 cup of the cheese. Stir in the remaining cheese, a bit at a time (keeping the heat low), until the cheese is all melted. Season with salt and pepper. Garnish each bowl with the reserved cheese and the onions.

butter, onions, whole wheat flour, chicken stock, light ale, worcestershire sauce, cheshire cheese, salt, vidalia onion

Taken from www.food.com/recipe/ploughmans-soup-429993 (may not work)