1. Finely shred cheese, using grater or food processor; set aside. 2. Saute vegetables in butter in a saucepan with garlic until tender but not browned. 3. Add flour and mustard, stirring to coat. 4. Gradually add the broth and cook until slightly thickened. 5. Add the Tabasco and cheddar and cook, stirring constantly until blended, but do not boil. 6. Remove from heat and stir in the beer and season to taste with salt; reheat soup to serving temperature, but do not boil. ---------------------------------------------------------------------------
Nutrition
Ingredients
