Cheddar-Beer Soup

Photo: flickr user stu_spivack

Ingredients

6 cups Beer-beef broth, reserved from Drunken Rump Roast

2 cups Water

6 tablespoons Oil

9 tablespoons Flour

teaspoon Dry mustard

6 cups Sharp cheddar cheese, shredded

Cayenne pepper

Salt, optional

Preparation

THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.

Combine broth and water in a saucepan; bringto a aboil; set aside.

Heat oil in a heavy, nonreactive saucepan over medium-low heat. Stir in the flour to make a roux and coo, stirring occasionally, until golden, 5-8 minutes. Stir in mustard. Slowly qwhisk in hot liquid, making sure to incorporate all the roux around edge of pan. Bring to a boil, reduce heat and simmer for 3 minutes.

Stir in cheese by the handful, making sure each addition has melted and is incorporated beforea dding the next. When all the cheese has been added, simmer soup for 2 minutes. Season with cayenne pepper to taste, and with salt if desired.

See notes for menu suggestions.

NOTES : Good with grilled tomato bruschetta, followed by gingerbread for dessert.