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Beer-Cheese Velvet Soup
Ingredients
  • ¾ cup butter, cubed
  • ¾ cup all-purpose flour
  • 1 bottle (12 ounces) light beer
  • 4 cups chicken or vegetable stock, divided
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground mustard
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 4 cups shredded cheddar cheese
  • Optional: Bread bowls, crumbled bacon and shredded cheddar cheese
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