Big Bear Brewing Company Beer Muenster Cheese Soup

This is a satisfyingly rich and flavorful soup that takes an amazingly short time to execute. It can be made several hours or even a day ahead and reheated slowly over medium-low heat. If you want to serve it in a bread bowl as they do at the restaurant, see tips for making one below.

4 1/2 tablespoons margarine, at room temperature (from a stick)

4 1/2 tablespoons flour

3 cups water

1 1/2 heaping tablespoons chicken base (we used Better Than Bouillon Brand)

6 cups heavy cream

2 1/4 cups red beer (we used Killian's Irish Red)*

1 1/2 pounds high quality muenster cheese, shredded

1/4 cup light brown sugar

1 teaspoon hot sauce (we used Tabasco) or to taste

1 teaspoon kosher salt or to taste

Chopped chives, for garnish

In a small bowl, cream the margarine and flour to make a roux. Set aside.

In a large, heavy saucepan, bring the water, chicken base, cream and beer to a boil over medium-high heat, stirring often. Slowly whisk in the roux and return to a simmer 15 minutes, stirring frequently. (Watch the pot and adjust the heat so the mixture does not boil over.)

Reduce the heat to low and very slowly whisk in the shredded cheese in small additions, making sure each addition melts completely before adding the next. Add the sugar, hot sauce and salt, stirring to make sure the sugar dissolves. Serve hot. Garnished with chopped chives. Makes about 13 1/2 cups.

Per (3/4-cup) serving: 456 calories, 86 percent calories from fat, 44 grams total fat, 26 grams saturated fat, 145 milligrams cholesterol, 7 grams carbohydrates, .04 gram total fiber, 3 grams total sugars, 7 grams net carbs, 11 grams protein, 417 milligrams sodium.

*Available at most supermarkets that sell beer and wine.

To make a Bread Bowl: Choose firm round loaves of bread such as sour dough, French or whole grain the size in which you want to serve the soup (usually about 5 to 6 inches in diameter). With a sharp knife, cut a 3- to 4-inch diameter circle out of the top of each leaving about a 1-inch shell. Pull off the top and set aside. Scoop out the soft inside leaving about an inch of bread around the side and bottom. (Save the scooped out bread to make breadcrumbs or croutons.)

Preheat the oven to 400 degrees. Lightly oil the inside of the "bowl" and place on a baking sheet in the center of the oven 10 to 12 minutes or until the bread is slightly crisp. If you serve the soup in the Bread Bowls you can eat the whole thing by scraping small bits into the soup as you go along. By the time you reach the bottom, that part will be ready to eat.