Cheddar Cheese Soup

1. 1

   Melt butter in a heavy bottomed saucepan. Add carrots and onions; saute until tender. Add flour. Blend in smoothly to create a roux.

2. 2

   Heat milk and beer together in another saucepan. Stir heated milk mixture into onion/carrot/roux mixture.

3. 3

   Cook, stirring constantly, over medium heat until liquid comes to a boil and mixture is thickened. Add shredded cheese and seasonings, stirring until melted.

* Per serving · 4 servings · Values may vary.

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