Ploughman's Soup

This is a delicious and easy first course. Served with a salad or some bread and pickles, it makes a hearty lunch. Very good in the winter, but perfect for those rainy spring days (like today). Have no idea where this one came from. I thought it was the Moosewood Cookbook, but it's not in there. Maybe one of the other Moosewood/Mollie Katzen series?

3 tbsp butter
2 med size onions, chopped
1/4 c. whole wheat flour
2 c. chicken stock (or vegetable stock)
1 c. light ale
dash Worcestershire sauce
1.5 c. crumbled Cheshire cheese (about 6 oz)
salt and pepper to taste

Melt butter in large saucepan. Gently cook onion until soft. Stir in whole wheat flour and cook 1 minute.

Remove from heat and gradually blend in stock and ale. Return to heat and bring to a boil. Simmer 5 minutes, or until thickened. Stir in Worcestershire. Reserve 1/4 c. cheese. Stir in remaining cheese, a little at a time, over low heat until cheese is melted. Season with salt and pepper. Garnish each bowl with some of the reserved cheese. Serves 4.