Beer Muenster Cheese Soup

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 Guinness
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. Garnish with chopped chives. Makes about 13 1/2 cups.