As autumn falling leaves gather momentum, the intensity of cheering for one’s favorite football team increases. The most perfect thing for the moment is to create shots of Beer Cheese Soup! It fits the moment and it fits the autumn momentum. Enjoy my recipe and remember you’ll need a funnel to pour the soup into the tall shot glasses. © Kelly McBride Loft
Kelly’s Beer Cheese Soup
On the stove, cook 32 oz. dark flat ale or beer, 3 tablespoons of flour (premixed with a dash of ale to incorporate), 1/4 cup of espresso, 3 tablespoons of ground mustard, 1 teaspoon of garlic powder, 1 teaspoon of cinnamon and a dash of pepper. When thoroughly heated, gradually add 1 lb. of shredded Cheddar cheese. © Kelly McBride Loft