Categories: Beer, Main Dish, Soup

Ingredients

• 2 tablespoons butter or 2 tablespoons vegetable oil
• 1 large onion, diced
• 2 celery ribs, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 teaspoon Worcestershire sauce (or to taste)
• 1 teaspoon Tabasco sauce (or to taste)
• 2 cups chicken broth or 2 cups water
• 2 cups beer
• 1/4 cup flour
• 1/4 cup butter
• 2 cups half-and-half
• 4 cups shredded cheddar cheese (I prefer sharp)
• 1 teaspoon Dijon mustard (or to taste)
• salt
• pepper
• 2 cups popped popcorn or 2 cups croutons

Directions

1. In a big pot over med-high heat, combine the butter or oil, onion, celery, carrots, and garlic; saute 5 minutes.

2. Add in Worcestershire sauce, Tabasco, broth, and beer; bring to a boil; then decrease heat to medium; simmer 15 minutes.

3. In a saucepan over medium-high heat, combine the flour and butter; cook, stirring constantly, until roux is smooth and bubbly. Decrease heat to medium; slowly whisk in half-and-half; keep stirring until mixture thickens and half-and-half is hot.

4. Remove from heat; add cheese, stirring until melted.

5. Whisk cheese mixture into beer broth mixture; add mustard, salt, and pepper; simmer without boiling 10 minutes, stirring often; taste and adjust seasonings as desired.

6. Ladle into soup mugs; garnish with popcorn or croutons.

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