7 soups in 7 days: Volume 3 #4

BEER & CHEESE

Saute 1 cup each of onion and celery with 3/4 cup of diced carrots in 6 tablespoons of ghee until soft. Do not brown. Add 1/4 cup flour and cook 3-4 minutes. Wish in 2 1/2 cups stock and 2 bottles of brown ale. I like to use Newcastle Brown Ale. Bring to a boil and cook until thick. Aprox. 45 minutes. Puree this mixture, put back into stock pot and add 1 cup heavy cream, 2 cups cheddar cheese, and 1 teaspoon dry mustard on low heat until cheese is melted. DO NOT BOIL! Cheese will separate if too hot. Add a couple of dashes of hot sauce and Worcestershire sauce. Salt and pepper to taste. Garnish options; Bacon, Broccoli, popcorn....