Cheddar Cheese Soup
Adapted from Carnations Kitchens
Servings: 4

1/4 cup butter or margarine
1/4 cup all-purpose flour
2 (12-oz.) cans Evaporated Milk
1 cup beer or water
2 teaspoons Worcestershire Sauce
1/2 teaspoon dry mustard
1/4 tablespoon cayenne pepper
2 cups shredded sharp cheddar cheese (8-oz)
Toppings: crumbled cooked bacon, sliced green onions, croutons

MELT butter in large saucepan. Add flour; cook, stirring constantly, until bubbly. Add evaporated milk; bring to a boil, stirring constantly. Reduce heat; stir in beer, Worcestershire sauce, mustard and cayenne pepper. Simmer for 10 minutes. Remove from heat. Stir in cheese until melted. Season with salt. LADLE into bowls. Serve with toppings.