Beer Cheese Soup

This is one of the best tasting of the
beer and cheese soup recipes out there.

Ingredients:
24 oz Water
12 oz Beer/Ale of your choice
A generous dash of Tabasco
2 cloves minced Garlic
1/2 tsp Black Pepper
1/2 tsp Thyme
Pinch of Salt

For the Roux:
(3 Tbsp. Flour mixed into 3 Tbsp. Melted Butter)
12 oz Sharp Cheddar cold pack Cheese Spread
2 oz Heavy Whipping Cream

Directions:
Combine soup ingredients in a large
soup pot and heat to 160 degrees F.
Whisk warm Roux into soup to thicken.
Let Cheddar warm to room temperature,
then whisk into soup.
Add whipping cream to thin to your liking.
Garnish with 1 oz sliced black olives.