Beer - Cheese Soup

1. 1

   Combine beer and stock base in 3-quart saucepan; stir over medium-high heat until stock base is dissolved.

2. 2

   Cover and simmer about 10 minutes.

3. 3

   Blend 1 1/2 cups milk with flour in medium bowl.

4. 4

   Gradually stir into soup, blending well.

5. 5

   Add remaining milk and cook, stirring occasionally, until thickened, about 15 minutes.

6. 6

   Blend in cheese, a little at a time, stirring until melted.

7. 7

   Season to taste with salt and pepper.

8. 8

   Ladle soup into individual bowls and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.