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Dairy
Easy
50 Minutes
Diets 
This is definitely not your typical recipe, but it’s so worthwhile for a special brunch or get-together. The beer is not a must, but it adds a lot of flavor.
3 teaspoons oil
1 large onion, diced
1 medium green pepper, diced
1 medium red pepper, diced
salt, to taste
Pereg Black Pepper, to taste
1/4 cup butter
1/4 cup Mishpacha Flour
1 (6-ounce) brick cheddar cheese, cubed
8 ounces shredded cheddar cheese
1 and 1/2 cups light-colored beer (optional, but recommended)
2 cups water
1 cup milk
In a soup pot over medium flame, heat oil. Add vegetables and sauté for 10–15 minutes, until soft.
Add salt, pepper, and butter and cook until butter is melted.
Add flour and stir very well. (The vegetables will look dry and clumpy; this is normal.)
Add beer and stir well until it thickens.
Slowly add milk and water. Bring to a boil.
Add cheese, mixing well until fully melted. (It may take a few minutes and seem clumpy at first.)
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