Recipe - Vegetable Cheese Chowder With Beer

1 10 oz. pkg. frozen mixed
vegetables
4 tablespoon Butter or margarine
One fourth cup Flour
1 teaspoon Salt; if desired
1 teaspoon Dry mustard
2 cup Milk
1 teaspoon Worcestershire sauce
2 cup Shredded Cheddar cheese
1 cup Beer
1 cup Croutons

Prepare the frozen vegetables according to directions on package; drain and
set aside.

In a large saucepan, melt butter or margarine; stir in flour, salt, and
mustard. Cook over low heat, stirring constantly, until mixture is smooth
and bubbly, about 4 minutes. Remove from heat. Stir in the milk and
Worcestershire sauce.

Heat the milk mixture, stirring constantly, until it boils and thickens
enough to coat a spoon, about 4 minutes. Stir in the cheese.

Cook and continue to stir over medium heat until the cheese is melted,
about 5 minutes. Stir in the vegetables and beer, and bring the soup back
to a simmer. Garnish with croutons.

Recipe by: The Complete Book of Soups and StewsBernard Clayton Jr.

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