Sun N Lake Newsletter Dec 2019 P2_SUN82024 December Newsletter | Page 11

Directions
First make the roux by melting the butter and adding Turn the soup up to high heat and add the roux
the flour whisking constantly over high heat for 3
minutes. Set aside. whisking constantly until the soup is boiling and
slightly thickened.
Turn the heat off and whisk in the cheese slowly until
totally melted and smooth. Salt and pepper to taste.
Finish with the hot sauce and Worcestershire sauce.
Ready to serve.
In the bottom of a small kettle render the bacon until
crisp. Add the vegetables and stir until the onions are
translucent. Add the beer, chicken stock, paprika, and
mustard and simmer for 30 minutes.
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