Better Cheer Soup

This is my take on a beer cheese soup. It is wonderful and tasty and gooey and warm.  All the best things. It's also very easy to make. This recipe has a strong garlic flavor and a touch of heat.  If you don't like garlic that much, you can cut the amount in half.  If you don't want any heat, leave out the cayenne.  I hope you like this recipe as much as I do.  You can also simmer it way down and use it as a vegetable or pretzel dip at parties.  It could also be used as a base for a broccoli cheese soup.

Ingredients

• 1/4 cup canola oil
• 3 tablespoons unbleached all-purpose flour
• 4 cups chicken stock
• 1 lb grated extra-sharp Cheddar
• 1 beer (what ever variety you have, I like an apple drink, like Hard Core or Woodchuck)
• Freshly ground black pepper
• 1/8th tsp cayenne pepper
• 1 TBS minced garlic
• 1 tsp onion powder

Directions

Heat the oil in a saucepan over medium heat. Whisk in the flour and cook until the mixture starts to bubble, about 3 minutes. Whisk in the stock and bring to a boil, then reduce the heat to a simmer. Add in the cayenne, garlic, onion powder and black pepper.  Slowly incorporate the cheese, stirring until fully melted and smooth. Add the beer and cook until heated the foam dissipates and the soup thickens. Season with salt and pepper, to taste. Ladle into serving bowls and enjoy with thick toasted slices of ciabatta bread.