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Cheese And Beer Soup
By Ann Heller
Dayton Daily News
Makes 6 servings
10 ounces frozen mixed vegetables
4 tablespoons butter
1/4 cup flour
1 teaspoon salt
1 teaspoon dry mustard
1 cup beer, preferably flat
2 1/2 cups milk
1 teaspoon Worcestershire sauce
2 cups aged sharp Cheddar cheese
1 cup rye bread croutons*
Prepare the frozen vegetables according to package directions; drain and set aside.
In a large saucepan melt the butter; stir in flour, salt and mustard and cook over low heat, stirring constantly until the mixture is smooth and bubbly. Remove from the heat and gradually stir in the beer, milk and Worcestershire sauce.
Heat the mixture, stirring until it boils and thickens enough to coat a spoon. Stir in the cheese and continue to cook over medium heat until the cheese is melted. If necessary thin with a little more milk. Stir in the vegetables and bring the soup back to a simmer.
Ladle into into individual bowls and offer croutons and garnishes.
*Rye bread croutons are easy to make; the hard part is finding a decent rye bread. Most rye and pumpernickel breads have little rye flavor and get their color from added ingredients such as caramel. Day-old bread is best for croutons. Cut into cubes and toss in a large skillet with melted butter until coated. Transfer to a 350 degree oven and bake for about 10 minutes.
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