Cheddar Ale Soup

Name: Cheddar Ale Soup
Ingredients: 4 T unsalted butter; 1 yellow onion, finely diced; 2 celery stalks, finely diced; 2 carrots, peeled and finely diced; 1/3 cup all purpose flour; 1 3/4 cups milk; 1 3/4 cups chicken stock; 1 bottle 12 oz ale; 1 T Worcestershire sauce; 1 tsp dry mustard; 1 1/4 lb shar cheddar cheese, grated; salt to taste; cayenne pepper to taste

13 ingredients

1 steps

Ingredients

4 T unsalted butter
1 yellow onion, finely diced
2 celery stalks, finely diced
2 carrots, peeled and finely diced
1/3 cup all purpose flour
1 3/4 cups milk
1 3/4 cups chicken stock
1 bottle 12 oz ale
1 T Worcestershire sauce
1 tsp dry mustard
1 1/4 lb shar cheddar cheese, grated
salt to taste
cayenne pepper to taste

Directions

1

{"0":"In a stockpot over medium low heat, melt butter. Add onion, celery and carrots; cook, stirring occasionally, until very soft, 10-15 minutes. Stir in flour; cook 3-5 minutes. Increase heat to medium high; whisk in milk and stock. Bring to simmer; cook, stirring often, until thickened, about 10 minutes. Using immersion blender, puree until smooth; strain through fine mesh sieve.","2":"Return mixture to pot; set over medium heat. Add ale, Worcestershire and mustard; simmer 5 minutes. Whisk in cheese 1\/2 cup at a time, letting each addition melt before adding more; do not allow soup to boil. Season with salt and cayenne."}