Ingredients
3/4 cup butter, cubed3/4 cup all-purpose flour1 bottle (12 ounces) light beer4 cups chicken or vegetable stock, divided2 teaspoons Worcestershire sauce1 teaspoon ground mustard1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon cayenne pepper4 cups shredded cheddar cheeseOptional: Bread bowls, crumbled bacon and shredded cheddar cheese
Preparation
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.
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.
