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November 23, 2014
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Food
Wisconsin Cheddar Cheese Soup

1/4 cup butter
1/4 cup all-purpose flour
2 1/2 cups milk
1 cup beer or water
2 teaspoons Worcestershire sauce
1 1/2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups shredded sharp Cheddar
Croutons, optional

Melt butter in a large saucepan over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly. Stir in milk, beer, Worcestershire, mustard, salt, pepper. Heat to a boil, stirring frequently. Reduce heat; simmer 10 minutes, stirring often.

Stir in cheese until melted. Garnish with croutons. (Stir in salsa, bacon bits, cilantro for Tex-Mex taste.) Makes 4 servings.

Thursday, October 25, 2001

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