1 med. onion
3 cloves garlic, minced
1/4 c. vegetable oil
1/4 c. flour
6 oz. beer or ale
3 c. chicken stock or water
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard
10 oz. brick sharp Cheddar
2 c. half & half
Pinch of cayenne pepper
Salt and pepper to taste
1-2 cans peeled, whole tomatoes, crushed

Saute onion and garlic in oil. Add flour and cook until smooth. In a separate pot, heat beer, chicken stock and Worcestershire sauce. Add enough liquid to onion and garlic mixture, together with dry mustard, to make a thick paste. Shred or chunk cheese into the mixture, with a wire whisk.

When melted, add remaining liquid, half & half, crushed tomatoes, salt, pepper, and cayenne pepper. Heat thoroughly but do not boil. Soup can be thinned with additional stock.

Serves 4-6 people. Serve with crusty French bread and green salad.