Beer-Cheese Velvet Soup

• 3/4 cup butter, cubed
• 3/4 cup all-purpose flour
• 1 bottle (12 ounces) light beer
• 4 cups chicken or vegetable stock, divided
• 2 teaspoons Worcestershire sauce
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 4 cups shredded cheddar cheese
• Bread bowls, crumbled bacon and shredded cheddar cheese, optional

1. In a large saucepan, melt butter over medium heat. Stir in flour until blended; gradually whisk in beer until smooth. Whisk in stock, Worcestershire sauce, mustard, salt, pepper and cayenne.
2. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat. Gradually stir in cheese until melted. If desired, serve soup in bread bowls and top with crumbled bacon and shredded cheese.

butter, flour, light beer, chicken, worcestershire sauce, ground mustard, salt, pepper, cayenne pepper, cheddar cheese, bread

Taken from www.tasteofhome.com/recipes/beer-cheese-velvet-soup/ (may not work)