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Wisconsin Cheddar Cheese Soup

1/4 cup butter or margarine
1/4 cup all-purpose flour
2-1/2 cups milk
1 cup beer or water
2 tsp. Worcestershire sauce
1-1/2 tsp. dry mustard

1/2 tsp. salt
1/4 tsp. cayenne pepper
2 cups (8 oz.) sharp Cheddar shredded cheese
Garlic or herbed croutons (optional)

Melt butter in large saucepan over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly. Stir in milk, beer, Worcestershire sauce, mustard, salt, and pepper. Heat to a boil, stirring frequently. Reduce heat; simmer 10 minutes, stirring frequently. Stir in cheese until melted. Ladle soup into bowls. If desired, serve with croutons. Serves 4.

 



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