1 qt beer 1 qt chicken stock 1 c heavy cream 3 egg yolks 1 c cheddar cheese, shredded 1 ts paprika Bring beer and chicken stock to a boil over moderate heat. 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. Recipe By : Elizabeth Powell From: Kmeade@ids2.Idsonline.Com (The Me -----