Cheddar-Beer Soup

Yield:	4 Servings
Categories:	Cheese, Soups

6	c	Beer-beef broth; reserved from Drunken Rump Roast
2	c	Water
6	tb	Oil
9	tb	Flour
3/4	ts	Dry mustard
6	c	Sharp cheddar cheese; shredded
		Cayenne pepper
		Salt; optional