½ pound butter (clarified optional)
½ cup flour (or to desired consistency)
2 quarts milk
1 ounce tabasco
1 ounce worcestershire sauce
¼ cup chicken base
12 ounces Sprecher beer (Preferably either Microlight or Special Amber)
1 cup heavy cream
½ ounce onion powder
½ ounce garlic powder
White pepper to taste
Salt to taste
½ pound shredded Wisconsin cheddar cheese
½ pound shredded Wisconsin Swiss cheese
½ pound shredded Wisconsin jalapeno jack cheese
In a sauté pan, melt butter and remove from heat. Add flour and whisk until incorporated. Consistency should be like wet sand. Cook over low heat stirring occasionally for 10-15 minutes. Remove from heat and set aside.
In a large soup pot heat milk to almost boiling.DO NOT BOIL. Lower heat and add tabasco, worcestershire, chicken base and beer. Incorporate well with whisk. Add cream and seasonings and heat to almost a boil again. Slowly incorporate small amounts of the butter/flour mixture to make a roux to
thicken to desired consistency. Cook for 10-15 minutes.
*Gradually add cheese in small handfuls making sure to thoroughly melt and incorporate each handful before adding more. *Do not let the soup reach a temperature over 150 degrees or it will separate. Cook over low heat for 15-20 minutes, serve immediately.
Makes 12-14 servings.