Wisconsin Cheddar Cheese Soup
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Beer/Water||1 Cup (16 tbs)|
|Worcestershire sauce||2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Sharp cheddar cheese||8 Ounce, shredded (Sargento Classic Supreme)|
Melt butter in large saucepan over medium heat.
Add flour; cook until bubbly, stirring constantly.
Add milk; heat to a boil over high heat, stirring constantly.
Reduce heat; stir in beer, Worcestershire sauce, salt, mustard and cayenne.
Simmer 10 minutes.