A Wisconsin winter favorite!

• 1 cup Butter
• ½ cup Flour
• 2 quarts Whole Milk.
• 1-2 Tbl Tabasco Sauce*
• 2 Tbl Worcestershire
• ¼ cup Chicken Soup Base
• 12oz Beer**
• 1cup Heavy Cream
• 1 Tbl Onion Powder base
• 1 Tbl Garlic Powder
• White Pepper to taste
• Salt to taste
• ½ lb Shredded Wisconsin Colby
• ½ lb Shredded Swiss
• ½ lb Shredded Pepper Jack

In a large skillet or saute pan, melt butter. Add flour and whisk until incorporated. The consistency should be like wet sand.  Cook over low heat, stirring, until just golden brown. Remove from heat and set aside. Heat milk in a large soup pot and add Tabasco, Worcestershire, soup base and beer. Incorporate well with a whisk. Add the cream and seasonings, then heat to almost a boil. Make the roux by slowly incorporating small amounts of the butter & flour mixture until it reaches your desired consistency. Cook for 10-15 min.

Gradually add the cheese in small handfuls making sure to thoroughly melt and incorporate each handful before adding more. Do not let soup reach a temperature of more than 150 degrees or it will separate. Cook over low heat for 15 to 20 minutes, then Serve immediately with crusty bread.

* The Tabasco is optional. I used 1 tbsp, but I really liked 2 tbsp.

* * I use Fat Squirrel, a delicious nut brown ale from New Glarus Brewing Co.