Ingredients
- 1 pound (450g) shredded sharp white cheddar
- 1/8 teaspoon white pepper
- 1 cup (250ml) light colored beer
- ½ cup (70g) all-purpose flour
- 1/3 cup (5½ tablespoons) butter
- 3 cups (750ml) chicken broth
- ½ teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1 minced garlic clove
- 1 tablespoon grated onion
- 1½ cups (375ml) Half & Half
- ½ teaspoon mustard powder
- Chopped chives, for garnish
Method
- Melt the butter in a pot.
- Stir in the flour and cook for a minute, stirring constantly, until smooth and bubbly.
- Stir in the salt, pepper, mustard, garlic, onion, and Worcestershire sauce.
- Now mix in the Half & Half, beer and chicken broth and cook until thick.
- Stir in the cheddar but don’t let the soup reach a boil.
- Once the cheese has melted, serve garnished with fresh chives.