1 can Cheddar cheese soup, undiluted
3/4 cup beer
2 cups (8 ounces) shredded mild Cheddar cheese
2 teaspoons prepared mustard
1 teaspoon Worcestershire sauce
Combine soup and beer in a heavy saucepan; bring to a boil over
medium heat, stirring constantly. Gradually add shredded cheese
and remaining ingredients, stirring constantly, until cheese melts.
Spoon into a fondue pot or chafing dish.
Yield: 2 1/2 cups.
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