CHEDDAR BEER SOUP

• 10 oz frozen mixed vegetables
• 4 tblsp margarine
• 1/4 cup flour
• 1 tsp salt
• 1 tsp dry mustard
• 2 cups milk
• 1 tsp worchestershire sauce
• 2 cups shredded medium sharp cheddar cheese
• 1 cup beer

Cook vegetables and drain. Melt margarine, stir in flour, salt, and mustard. Cook over low heatuntil smooth. Remove from heat. Add milk and worchestershire. Heat mixture until it coats the spoon. Add cheese. Cook over medium heat until cheese melts. Stir in beer and vegetables bring to a simmer. Cook about 15 minutes. Serve with preferred garnishes (croutons, paprika, etc.)