•    1 1/2 cups diced carrots
•    1 1/2 cups diced onion
•    1 1/2 cups diced celery
•    2 cloves garlic, minced
•    1/8 teaspoon cayenne pepper
•    1/2 teaspoon salt
•    1/4 teaspoon black pepper
•    3 cups chicken broth
•    2 cups beer, brown ale, or experiment with your favorite
•    1/3 cup+3 tablespoons butter, divided
•    1/3 cup “Wondra” flour
•    4 cups milk or half and half
•    6 cups shredded sharp Cheddar cheese
•    1 tablespoon Dijon mustard
•    2 teaspoons Worcestershire sauce
•    ¼ cup grapeseed oil or other neutral flavored oil
•    3 tablespoons butter

1.    In a large saucepan over medium heat add the oil and the 3 tablespoons butter. Allow the butter to melt and foam a bit. Next, add the carrots, onion, celery, and garlic, cayenne pepper, salt, and pepper. Sweat the vegetables stirring often until they become slightly translucent. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
2.    Meanwhile, heat the 1/3 cup butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching. This mixture will be thick. It is important to cook-out the flour raw flour taste. Be careful. Remove from heat, and gradually stir in cheese. Keep warm.
3.    Stir beer and vegetable mixture into cheese mixture. Whisk in Dijon mustard and Worcestershire sauce. Bring to a simmer, and cook 10 minutes. Serve with toasted country bread and more beer!

Tags: Heard on the Show, Past Shows, Your Thoughts //