• 1 1/2 C carrots, diced
• 1 1/2 C onion, diced
• 1 1/2 C celery, diced
• 1/3 C butter
• 2 cloves garlic, minced
• 1 tsp dry mustard
• 1/3 C flour
• 1 tsp hot pepper sauce
• 1/8 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 C chicken broth
• 2 C beer
• 4 C milk
• 6 C shredded sharp Cheddar cheese
• 1 Tbsp Dijon mustard
• 2 tsp Worcestershire sauce

Melt butter in a large stock pot and saute’ the onions, celery, and carrots until softened.

Add garlic and saute’ briefly. Add flour and dry mustard and mix well.

Add the hot pepper sauce, cayenne pepper, salt, pepper, broth, and beer.

Cook for 10 minutes or until warm over medium heat.

Lower heat to medium-low, and add milk gradually, stirring well.

Simmer for another 10 minutes, stirring periodically (don’t allow to boil).

Remove from heat and stir in the cheese gradually by handfuls.

Add the Dijon and Worcestershire and put back on the low heat for 10 minutes or until warmed through.

by Pak101.com (few years ago!) / 1054 views