2 TABLESPOON Butter
1 Onion (Chopped)
3 Carrots (PEELED &Chopped)
4 Celery STALKS (Chopped)
4 Cloves FRESH Garlic (Minced)
½ CUP ALL PURPOSE Flour
2 Cup Beer (pilsneR PREFERABLY)
7 Cups Broth 1 Cup Half & Half
4 Cups SHARP Cheddar (Shredded)
3 ½ TABLESPOONS Dijon Mustard
2 tEASPOON Worcestershire Sauce
½ tEASPOON Pepper
PINCH Red Pepper Flakes
Salt to Taste
- Start out by melting up the butter on medium heat.
2.Add in the onion, carrots, celery, and garlic. Cook UNTIL ONION STARTS TO BECOME SLIGHTLT TRASPARENT (ABOUT 5 minuteS).
3.Add the flour to the pan and stir well.
4.Next add in the beer and the broth. Let the soup heat up to a SLIGHT boil.
5.Once your broth REACHES A SLIGHT boil, turn the heat down to low and SRIR in the the half & half and the cheese.
6.Allow the cheese to melt completely and then add in the mustard, worcestershire, pepper, and red pepper flakes.
7.IN BATCHES, BLEND UNTIL SMOOTH IN THE BLENDER.
8.SALT TO TASTE, GARNISH WITH FRESH CILANTRO & PARSLEY, THEN SERVE
-CRUTONS tossed in grated parmesan cheese ARE A NICE ADDITION TO THIS SOUP TOO