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Cheddar Beer Soup

1/2 c All purpose flour
1/3 c Butter
1 cl Garlic; pressed
1 tb Grated onion
1 ts Worcestershire sauce
1/2 ts Dry mustard
1 ds White pepper
3 c Chicken broth
1 1/2 c Half-and-half
1 c Beer
1 lb Shredded sharp cheddar

Lightly spoon flour into measuring cup; level off. In large saucepan, melt butter; stir in flour. Cook 1 minute, stirring constantly until smooth and bubbly. Add garlic, onion, Worcestershire sauce, salt, mustard and pepper; blend well. Gradually stir in chicken broth, half-and-half and beer; cook until thickened, stirring constantly. Add cheese; stir until melted. Heat gently, stirring often, but do not allow to boil. Serve with croutons. Serves 6 to 8.

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