Ingredients
The following ingredients have 9 Servings
- 12 tablespoons (1½ sticks) unsalted butter
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 2 teaspoons garlic, minced
- 3/4 cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Few grinds fresh nutmeg
- 1 ½ tablespoons dry mustard, such as Colman’s
- 2 quarts chicken stock
- ¼ cup fresh flat leaf parsley, chopped small
- 1 teaspoon Worcestershire Sauce
- Few shakes Tabasco
- 1½ pounds good quality sharp white cheddar cheese (don’t buy pre-shredded)
- 1 12-ounce bottle light-tasting beer such as Blue Moon or any pale ale* (we do not recommend an IPA)
- Optional: Additional shredded white cheddar and chopped fresh parsley, for serving
Instruction
- In a 5-quart pot, melt butter over medium high heat and add onion, celery and carrots and sauté for three minutes. Lower heat to medium.
- Add garlic and sauté one minute then add flour, salt, pepper, nutmeg and mustard and cook for two minutes.
- Add stock and parsley, bring to a boil and simmer about five minutes or until vegetables are tender. Mixture will be somewhat thick so be careful not to burn the bottom and stir often.
- Add Worcestershire sauce, Tabasco and cheese and cook just until the cheese melts into the soup.
- Remove from heat and pour in the beer and stir.
- Serve immediately.