Cheddar Beer Soup 3 tablespoons unsalted butter 1 small onion, diced 1 large carrot, sliced 2 celery ribs, sliced 1/4 cup all-purpose flour 1 1/2 cups chicken stock or vegetable stock 1 (12-ounce) can or bottle lager beer 1 1/2 cups half-and-half 1 tablespoon Worcestershire sauce 1 tablespoon mustard 1 pound grated sharp Cheddar cheese Salt and freshly ground black pepper to taste Heat the butter in a saucepan over medium heat. Add the onion, carrot, and celery, and cook, stirring frequently, for 3 minutes, or until the onion is translucent. Reduce the heat to low, stir in the flour, and cook for 2 minutes, stirring constantly. Whisk the stock, beer, half-and-half, Worcestershire sauce, and mustard into the pan, and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low, and simmer the soup, uncovered, for 10 to 12 minutes, or until the vegetables are soft. Either puree the soup with an immersion blender, or strain the solids from the soup and puree them in a food processor fitted with the steel blade or in a blender; stir the puree back into the soup. Bring the soup back to a simmer, and add the cheese in 1/2 cup amounts, stirring until the cheese is melted before adding more. Season to taste with salt and pepper, and serve hot. Note: The soup can be prepared up to 3 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat, stirring occasionally. Variations: Substitute jalapeņo jack for the Cheddar, and add 1 (4-ounce) can chopped mild green chiles to soup when adding the liquids. Garnish the soup with chopped fresh cilantro, if desired or with crumbled bacon, cooked sausage, or diced tomato. Back to Soups