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.