Savory flavors come together in this soup that will warm a cold winter evening.
PREP TIME: 20 min.
COOK TIME: 45 min.
3/4 c diced carrots 3/4 c diced onion 3/4 c diced celery 1 clove garlic, minced 2 T olive oil 1/2 t hot pepper sauce Pinch of cayenne pepper 1/4 t salt 1/8 t black pepper 1 1/2 c chicken broth 1 c beer 3 t butter 3 T flour 2 c milk 3 c shredded sharp cheddar cheese 1/2 T Dijon mustard 1 t Worcestershire sauce 1/2 t dry mustard
In a fry pan over medium heat, stir together carrots, onion, celery, garlic and olive oil. Saute until soft. Stir in hot pepper sauce, cayenne pepper, salt, and black pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
Heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; stirring until the flour is lightly browned, about 3 to 4 minutes. GRADUALLY stir in the milk, WHISKING continually to prevent scorching and until thickened. Remove from heat, and gradually stir in cheese. Do not allow to cool. Stir beer and vegetable mixture into the warm cheese. Stir in dijon mustard, worcestershire sauce, and dry mustard. Add hot pepper sauce to taste. Bring to a simmer, and cook 10 minutes.