1 stick butter
1 cup finely diced carrots
1 cup finely diced onion
1 cup finely diced celery
2 to 3 cloves garlic, minced
Salt and pepper
1/4 cup flour
A few dashes hot sauce
2 cups chicken broth
1 bottle (12 ounces) beer
3 to 4 cups milk or half and half
6 to 8 cups sharp shredded cheddar cheese
1 teaspoon dry mustard
Chopped flat leaf parsley or scallions for garnish (optional)
Croutons or popcorn
Melt butter in a large soup pan. Add carrots, onion, celery, and cook over low heat for a few minutes. Season veggies with salt and pepper. Add garlic and cook another 30 seconds, stirring constantly. Add flour and cook another minute, stirring often. Pour in chicken stock, half 'n half or milk, and beer and simmer, whisking often until until thickened. Remove from heat, and gradually stir in cheese a handful at a time, saving a little extra for garnish. Whisk until smooth. Add more salt and pepper or hot sauce if needed. Serve topped with extra shredded cheese parsley or scallions and croutons or popcorn on top.
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