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Tillamook Cheddar Cheese & Lager Soup

Source of Recipe


From "Coastal Cooking with John Shields"






List of Ingredients



• 4 Tbsp (1/2 stick) butter
  
• 4 Tbsp all-purpose flour
  
• 3 cups milk
  
• 1 Tbsp minced garlic
  
• Salt and freshly ground black pepper
  
• 1/2 tsp crushed red chilies
  
• 2 cups extra-sharp Cheddar cheese (such as Tillamook), shredded
  
• 3/4 cup dark beer
  






Instructions



1. Heat the butter in a sauté pan. Add the flour and cook on low heat. Stir mixture until it starts to bubble. Do not allow it to brown. Remove from heat and set aside.
   
   
2. Heat the milk in a saucepan until it is just about to boil. Add the garlic, salt and pepper to taste, and crushed chilies. Stir mixture until just before boiling. Add half of the butter-flour mixture and stir with a wire whisk until it reaches a low simmer. Add more butter-flour mixture as needed to thicken. Stir constantly to avoid burning.
   
   
3. Turn down the heat and add the cheese and beer, stirring to allow the cheese to melt. The soup should have a smooth, consistent texture. It may be reheated at a low temperature (do not boil).
   
   Serves 4