Beer and Cheddar Soup

Submitted By: Downhome

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Difficulty: easy Prep Time: More than 15 Minutes Total Time: More than 1 hour

1/3 cup butter or margarine
1 cup diced carrots
1 cup diced onion
1 cup diced celery
2 cloves garlic, minced
1/8 tsp cayenne pepper
1 tsp dry mustard
½ tsp salt
½ tsp black pepper
1/3 cup flour
3 ½ cups whole milk, room temperature
5 ½ cups old cheddar, shredded
2 ½ cups chicken broth
2 ½ cups beer
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp hot pepper sauce

Melt butter in a large pot. Add vegetables, garlic and spices vegetables until they are tender. Add flour and stir with a wooden spoon until fully incorporated. Cook until a light golden colour. Turn off heat and add milk, a little at a time, while mixing with a wooden spoon. Add cheese and stir until melted. In a separate pot, heat broth and beer until very warm. Add it slowly into the cheese mixture, whisking constantly. Stir in Dijon mustard, Worcestershire sauce, and hot sauce. Bring to a simmer and cook 10 minutes. Serves 4.