Recipe - Cheddar-Beer Soup

6 cup Beerbeef broth; reserved
from Drunken Rump Roast
2 cup Water
6 tablespoon Oil
9 tablespoon Flour
Three fourths teaspoon Dry mustard
6 cup Sharp cheddar cheese;
shredded
Cayenne pepper
Salt; optional

THIS IS A LEFTOVER 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 mediumlow heat. Stir in the
flour to make a roux and coo, stirring occasionally, until golden, 58
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.
Recipe by: SF Chronicle, Jan. 31, 1996 WEEKEND COOK

Posted to MCRecipe Digest V1 #984 by Judi Moseley judi@moseleygroup.com
on Jan 4, 1998