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<blockquote data-quote="moreluck" data-source="post: 73717" data-attributes="member: 1246">Tillamook Cheddar Beer SoupJake&#039;s Restaurant, Portland, OR.&nbsp;&nbsp;4 tablespoons Butter Salt to taste4 tablespoons FlourBlack pepper to taste3 cups Milk 1 teaspoon Red chiles chopped3/4 cup Dark beer2 cups Tillamook Cheddar Cheese sharp or extra sharp, shredded1 tablespoon Garlic minced&nbsp;InstructionsHeat butter in a saute&#039; 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.&nbsp;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. &nbsp;Reduce heat and add cheese and beer. Stir until cheese melted. Texture should be smooth to the touch. &nbsp;May be reheated on low temp (do not boil).</blockquote>

[QUOTE="moreluck, post: 73717, member: 1246"] Tillamook Cheddar Beer Soup Jake's Restaurant, Portland, OR. 4 tablespoons Butter Salt to taste 4 tablespoons Flour Black pepper to taste 3 cups Milk 1 teaspoon Red chiles chopped 3/4 cup Dark beer 2 cups Tillamook Cheddar Cheese sharp or extra sharp, shredded 1 tablespoon Garlic minced InstructionsHeat 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). [/QUOTE]

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