Beer cheese soup

재료

1 ½ cups diced carrots

1 ½ cups diced onion

1 ½ cups diced celery

2 cloves garlic, minced

1 teaspoon hot pepper sauce

½ teaspoon salt

¼ teaspoon black pepper

⅛ teaspoon cayenne pepper

3 cups chicken broth

2 cups beer

⅓ cup butter

⅓ cup flour

4 cups milk or half and half

6 cups shredded sharp Cheddar cheese

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon dry mustard

방향

Place carrots, onion, celery, and garlic in a large saucepan over medium heat. Stir in hot pepper sauce, salt, black pepper, and cayenne pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes.

Meanwhile, melt butter in a large soup pot over medium-high heat. Stir flour into melted butter with a wire whisk; cook and stir until flour is light brown, 3 to 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat and gradually stir in cheese. Cover to keep warm.

Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Bring to a simmer and cook for 10 minutes.