Recipe: Tillamook Beer Cheese Soup

Until you find the Flying Saucer recipe, consider giving this one a try...it's just wonderful! This is from the Tillamook Cheese Factory - some of the best cheese in the world!!!!! Of course I'm biased cause they're in my home state :-) This is my fave beer cheese soup -- you can use other cheese, just make sure it's extra sharp!

TILLAMOOK BEER CHEESE SOUP

4 tablespoons butter
4 tablespoons flour
3 cups milk
3/4 cup dark beer
1 tablespoon garlic, minced
salt and pepper
1 teaspoon crushed red pepper flakes, chopped
2 cups Tillamook extra-sharp cheddar cheese, shredded

Heat butter in saute pan. Add flour and cook on low heat. Stir mixture until it starts to bubble. Do not allow to brown. Pull off fire and set aside.

Heat milk in saucepan until it is just ready to boil.

Add garlic, salt and pepper and crushed chilies. Stir mixture until just before boiling.

Add half of flour/butter mixture (Roux) and stir with wire whisk until at a low simmer. Additional Roux may be added to thicken. Stir constantly to avoid burning.

Turn down heat and add cheese and beer. Stir to allow cheese to melt. Texture should be smooth to the touch.

May be reheated on low temperature (Do not boil.)

Servings: 4