Beer Cheese Soup

In 'The Everything Soup, Stew, and Chili Cookbook'

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 2  tablespoons butter or 2  tablespoons  vegetable oil
• 1  large onion, diced
• 2  celery ribs, diced
• 2  carrots, diced
• 3  garlic cloves, minced
• 1  teaspoon Worcestershire sauce (or to taste)
• 1  teaspoon Tabasco sauce (or to taste)
• 2  cups chicken broth or 2  cups water
• 2  cups beer
• 1⁄4 cup flour
• 1⁄4 cup butter
• 2  cups half-and-half
• 4  cups  shredded cheddar cheese (I prefer sharp)
• 1  teaspoon Dijon mustard (or to taste)
•  salt
•  pepper
• 2  cups  popped popcorn or 2  cups croutons

Directions

1. In a big pot over med-high heat, combine the butter or oil, onion, celery, carrots, and garlic; saute 5 minutes.
2. Add in Worcestershire sauce, Tabasco, broth, and beer; bring to a boil; then decrease heat to medium; simmer 15 minutes.
3. In a saucepan over medium-high heat, combine the flour and butter; cook, stirring constantly, until roux is smooth and bubbly.
4. Decrease heat to medium; slowly whisk in half-and-half; keep stirring until mixture thickens and half-and-half is hot.
5. Remove from heat; add cheese, stirring until melted.
6. Whisk cheese mixture into beer broth mixture; add mustard, salt, and pepper; simmer without boiling 10 minutes, stirring often; taste and adjust seasonings as desired.
7. Ladle into soup mugs; garnish with popcorn or croutons.