Beer cheese soup

1/2 stick butter
2 T grated or very finely chopped onion (I use the cuisinart)
Cook together very slowly until the moisture has left the onion..add
4 T. flour and cook 30 seconds...stirring...whisk in slowly
1 can chicken broth ( or 1 1/2 cups home made) cook and whisk intil mixture comes to a slow boil and thickens slightly..stir in
2 teaspoons dijon mustard ( dark grainy German mustard is also good) and add
12 oz grated very sharp aged chedder cheese...stir until melted. and slowly add
12 oz light lager beer.
Cook and stir until hot enough to eat. Do NOT boil!
This is only as good as the quality of the cheese you use....please don't use that bagged pregrated stuff. And don't use a dark beer, I find that makes the soup too sweet....and certainly don't use a light beer!
Enjoy!
Linda C

This one is SOOOOOO good! Have been making it for several years, now, it is from the Byerly's gourmet food stores/restaurants here in the Minneapolis area. They make awesome stuff!

Beer Cheese Soup
Topped with popcorn or other garnishes.

INGREDIENTS
 1/2 cup minced onion
 1/2 cup margarine or butter
 2/3 cup flour
 1 teaspoon dry mustard
 1 teaspoon paprika
 1/8 teaspoon cayenne pepper
 1 teaspoon salt
 1 (10 1/2 ounce) can chicken broth
 4 cups milk
 1 (12 ounce) can beer
 3 cups finely shredded sharp Cheddar cheese, (12 ounces)
DIRECTIONS
In large kettle, cook onion in margarine until soft. Blend in flour and seasonings; gradually stir in broth, milk and beer. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir until thickened. Add cheese, stirring and heating until smooth.

To Serve: Ladle into soup cups or bowls. Garnish with popcorn, croutons, minced parsley, chives, minced green onion or crumbled crisp bacon.
Amount: 6-8 servings

Linda