Cheddar Ale Soup Recipe

Ingredients

4 T unsalted butter

1 yellow onion, finely diced

2 celery stalks, finely diced

2 carrots, peeled and finely diced

1/3 cup all purpose flour

1 3/4 cups milk

1 3/4 cups chicken stock

1 bottle 12 oz ale

1 T Worcestershire sauce

1 tsp dry mustard

1 1/4 lb shar cheddar cheese, grated

salt to taste

cayenne pepper to taste

Preparation

In a stockpot over medium low heat, melt butter. Add onion, celery and carrots; cook, stirring occasionally, until very soft, 10-15 minutes. Stir in flour; cook 3-5 minutes. Increase heat to medium high; whisk in milk and stock. Bring to simmer; cook, stirring often, until thickened, about 10 minutes. Using immersion blender, puree until smooth; strain through fine mesh sieve.

Return mixture to pot; set over medium heat. Add ale, Worcestershire and mustard; simmer 5 minutes. Whisk in cheese 1/2 cup at a time, letting each addition melt before adding more; do not allow soup to boil. Season with salt and cayenne.