Categories: Soup

Ingredients

• 2 T. of oil or butter
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 large carrot, diced
• 1 jalapeno pepper, diced (see note)
• 2 cloves garlic, chopped
• 1/4 C. flour
• 2 C. chicken or vegetable broth
• 1 bottle beer (or another cup of broth)
• 1 pinch nutmeg
• 1 1/2 C. elbow macaroni
• 1/2 C. heavy cream
• 1 t. Dijon mustard
• 3 C. cheddar cheese, shredded
• Cayenne to taste
• Salt and pepper to taste

Directions

1. Put oil or butter in a soup pot over medium heat. Add the onion, celery, carrot and jalapeno and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, about a minute.

2. Whisk in the flour and let it cook for 2 minutes. Add the broth, beer, nutmeg and macaroni and let cook until the macaroni is al-dente, about 7-8 minutes.

3. Add the cream, mustard and cheese and cook until the cheese has melted, but do not bring it back to a boil.

4. Season with cayenne, salt and pepper to taste.

5. NOTE: A can of mild diced chilis can be used instead.

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