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- 1 quart beer
- 1 quart chicken stock
- 1 cup heavy cream
- 3 egg yolks
- 1 cup Cheddar Cheese, shredded
- 1 tsp paprika
Simmer for 25 minutes.
Beat egg yolks until thick and pale yellow.
Beat in cream.
Slowly add a little of the hot beer to egg mixture, stirring constantly to prevent curdling.
Add egg mixture and Cheese to remaining soup.
Heat for 5 minutes, but do not allow the soup to boil.