Cheddar Beer Soup

Ingredients
4 tablespoons Butter
4 tablespoons Flour
3 cups Milk
3/4 cup Dark beer
1 tablespoon Garlic minced
Salt to taste
Black pepper to taste
1 teaspoon Red chiles chopped
2 cups Tillamook Cheddar Cheese sharp or extra sharp, shredded

Preparation
Heat butter in a saute' pan. Add flour and cook on low heat. Stir mixture until it starts to bubble; do not allow to brown. Remove from heat and set aside.
Heat milk in sauce pan until just ready to boil. Add garlic, salt, pepper and crushed chiles. Stir mixture until just before boiling. Add half the flour/butter mixture (Roux) and stir with a wire whisk until at a low simmer. Additional Roux may be added to thicken. Stir constantly to avoid burning.
Reduce heat and add cheese and beer. Stir until cheese melted. Texture should be smooth to the touch.
May be reheated on low temp (do not boil).


**This is a quick easy soup to throw together. I used a pisner for because that is what I had on hand. Next time I would use the dark beer as indicated. I also think it would be better with velveta, the shredded cheddar does not melt as well as I would like.