Welsh Rarebit

• 2 tbsp butter
• 1 None leek, sliced
• 1 tsp fresh thyme leaves
• 1 tbsp flour
• 1/2 cup ale
• 1/4 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tbsp cream
• 1 1/2 cups grated cheddar
• 4 thick slices crusty sourdough bread, well-toasted

1. Melt butter in a medium saucepan over medium-high heat. Saute leek and thyme leaves for 6 mins, until soft but not colored. Add flour; cook for 2 mins.
2. Whisk beer into leeks; stir well to remove any lumps. Add mustard, Worcestershire sauce, cream, and cheese; stir until cheese has melted. Season with salt and pepper.
3. Preheat the broiler to high. Place toasted sourdough on a baking sheet and spoon cheesy leek mixture over bread. Broil for 2-3 mins, until golden and bubbling. Remove from broiler and serve immediately.

butter, thyme, flour, ale, mustard, worcestershire sauce, cream, cheddar, crusty

Taken from recipes-plus.com/api/v2.0/recipes/25103 (may not work)