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Cheddar, Swiss and Beer Soup

Servings: 12


2 cups diced onion
2 tablespoons chopped garlic
1/2 pound (2 sticks) butter
1/2 cup flour
2 quarts milk
2 bay leaves
3 cups (12 ounces) shredded Wisconsin medium cheddar cheese
3 cups (12 ounces) shredded Wisconsin aged Swiss cheese
Salt and pepper, to taste
1 pinch nutmeg
1 1/2 cups pale ale

Cooking Directions:

Sauté the onion and garlic in butter until soft, about 5 minutes. Add the flour; cook, stirring frequently, over medium heat, about 5 minutes. Whisk in the milk. Add the bay leaves; cook, stirring constantly, over low heat until the mixture thickens, about 20 minutes. Stir in the cheese gradually; cook just until the cheese melts. Remove from the heat. Season with salt, pepper, and nutmeg; remove the bay leaves. Stir in the beer.

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