Cheddar-Ale Soup

Pulled this from Williams-Sonoma many moons ago. It is so tasty, but I cut the cheddar down a bit because the thought of each bowl containing a full quarter pound of cheese is a little overwhelming.

*4 TBSP. unsalted butter

*1 yellow onion, finely diced

*2 celery stalks, finely diced

*2 carrots, peeled and finely diced

*1/3 c. flour

*1 3/4 c. milk (we use 1% around here so I use 1 1/2 c. milk and 1/4 c. cream)

*1 3/4 c. chicken stock

*12 oz. ale

*1 TBSP. Worcestershire sauce

*1 tsp. dry mustard

*1 1/4 lb. sharp cheddar cheese, grated (I use about 3/4-1 lb)

*salt, to taste

*cayenne pepper, to taste

In a stockpot over medium-low heat, melt butter. Add onion, celery and carrots; cook, stirring occasionally, until very soft (10-15 minutes). Stir in flour; cook 3-5 minutes. Increase heat to medium0high; whisk in milk and stock. Bring to simmer; cook, stirring often until thickened, about 10 minutes. Using immersion blender, puree until smooth; strain through a fine-mesh sieve.

Return mixture to pot; set over medium heat. Add ale, Worcestershire and mustard; simmer 5 minutes. Whisk in cheese 1/2 cup at a time; letting each addition melt before adding more. Do not allow soup to boil. Season with salt and cayenne. Ladle into warmed bowls. Serves 4.

Since I had the beer out, I served the soup with a hot loaf of this bread. (This pic is my hubby's and he loves the cayenne, I don't recommend that much).

This reheats pretty well for a cheddar soup. Heat over medium-low heat (yes, use the stove), stirring frequently.