Cheddar Ale Soup

ZfTw8xWf13c213336333633313FEvfehL8_1346369443Cheddar Ale Soup

4 slices bacon, cooked crisp and crumbled

4 Tbsp. butter

1/2 cup finely diced, onion

1/4 cup finely diced , carrot

1/4 cup finely diced , celery

1 bay leaf

1/3 cup flour

1-12 oz. bottle Ale

2 1/3 cups whole milk

1- 14oz. can chicken broth

1 tsp. dry mustard

2 tsp. Dijon mustard

1 lb. extra sharp cheddar

In large saucepan over medium heat, melt butter; add onion , carrot , celery and bay leaf cook and stir often, until vegetables are translucent and softened. Stir in flour and cook about 3 minutes.

Slowly whisk in beer, milk , chicken stock, and mustards. Bring to simmer , stirring often to prevent scorching. Add grated cheese a handful at a time; stir until cheese has melted. Important not to let boil. Remove bay leaf. Salt and pepper to taste. If a thicker soup is desired whisk in over low heat ,Wondra flour whisking constantly until thickened.

Serve with crumbled bacon on top.

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