Beer-Cheese Velvet Soup
"This soup was a hit with a group of German exchange teachers who visited our high school. When I don't use bread bowls, I usually serve it with soft pretzels or crusty bread. And it's also an even bigger treat with slices of cooked bratwurst or kielbasa stirred into it. —Paula Zsiray, Logan, Utah..."
INGREDIENTS
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3/4 cup butter, cubed
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3/4 cup all-purpose flour
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1 bottle (12 ounces) light beer
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4 cups chicken or vegetable stock, divided
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2 teaspoons Worcestershire sauce
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1 teaspoon ground mustard
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon cayenne pepper
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4 cups shredded cheddar cheese
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Bread bowls, crumbled bacon and shredded cheddar cheese, optional
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