Cheddar Beer Soup

By slebel

Ingredients

• 1 cup celery minced
• 1 cup carrots minced
• 1 1/2 cups onion minced
• 1 1/2 sticks (6oz) butter
• 2/3 cup flour
• 1 tsp. Dijon Mustard
• 3 cups Vegetable Broth
• 12 oz. dark German beer
• 3/4 cups milk
• 4 cups shredded cheddar cheese
• minced chives for garnish
• or
• 2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
• 2 medium carrots, cut into 1/4-inch dice (1 cup)
• 2 celery ribs, cut into 1/4-inch dice (1 cup)
• 2 teaspoons finely chopped garlic
• 1 Turkish or 1/2 California bay leaf
• 1/2 stick (1/4 cup) unsalted butter
• 1/3 cup all-purpose flour
• 2 cups whole milk
• 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
• 1 (12-oz) bottle ale such as Bass
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
• 4 bacon slices (3 1/2 oz total), cooked and crumbled
• Read More http://www.epicurious.com/recipes/food/views/Cheddar-Beer-Soup-231641#ixzz2ErrUoeYq

Preparation

Step 1

1) In a skillet on Low/Med - cook carrots, onions and celery in butter until tender (about 15 minutes). Season with salt.
2) Add flour and mustard to the skillet and whisk until incorporated and smooth.
3) Add Veggie broth and beer, cook and stir until thickened.
4) Puree in a blender, then return to skillet.
5) Stir in milk and stir for about 6-10 minutes, then add cheese and cook/stir for about 10 mins. (Add more liquid as desired) *Can be frozen to heat and serve later*