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Cheddar Beer Soup

6 c Beer-beef broth; reserved from Drunken Rump Roast
2 c Water
6 tb Oil
9 tb Flour
3/4 ts Dry mustard
6 c Sharp cheddar cheese; shredded
Cayenne pepper
Salt; optional


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.


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