Best Ever Beer Cheese Soup

Great for a meal, appetizer, or with a sandwich. This involves some chopping, but it's so worth it!

• Ready In: 45 mins
• Serves: 7
• Yields: 7 cups

Ingredients

• 1⁄4 cup butter
• 1⁄2 cup  chopped celery
• 1  cup  chopped onion
• 1⁄2 cup  finely chopped carrot
• 2  garlic cloves, crushed
• 1⁄4 cup  chopped fresh parsley
• 1⁄4 cup flour
• 1⁄8 teaspoon pepper
• 3  teaspoons dry mustard
• 2  cups  whole milk or 2  cups half-and-half
• 1  cup reduced-sodium chicken broth
• 12  ounces  cubed process American cheese
• 12  ounces beer

Directions

1. Melt butter in dutch oven over medium heat.
2. Stir in onion, celery, carrot, parsley, and garlic.
3. Cook 5 - 6 minutes or until vegetables are crisp tender.
4. Stir in flour, mustard, and pepper.
5. Mix well.
6. Cook 1 minute stirring constantly.
7. Gradually add milk and chicken broth and mix well.
8. Cook uncovered over medium heat for 10 - 15 minutes or until soup is thickened and thoroughly heated.
9. Stir in cheese and beer and cooke 5 - 8 minutes or until cheese is melted, stirring frequently.
10. DO NOT BOIL.