12 tablespoons (1½ sticks) unsalted butter
1 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
2 teaspoons garlic, minced
3/4 cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Few grinds fresh nutmeg
1 ½ tablespoons dry mustard, such as Colman’s
2 quarts chicken stock
¼ cup fresh flat leaf parsley, chopped small
1 teaspoon Worcestershire Sauce
Few shakes Tabasco
1½ pounds good quality sharp white cheddar cheese (don’t buy pre-shredded)
1 12-ounce bottle light-tasting beer such as Blue Moon or any pale ale* (we do not recommend an IPA)
Optional: Additional shredded white cheddar and chopped fresh parsley, for serving
In a 5-quart pot, melt butter over medium high heat and add onion, celery and carrots and sauté for three minutes. Lower heat to medium.
Add garlic and sauté one minute then add flour, salt, pepper, nutmeg and mustard and cook for two minutes.
Add stock and parsley, bring to a boil and simmer about five minutes or until vegetables are tender. Mixture will be somewhat thick so be careful not to burn the bottom and stir often.
Add Worcestershire sauce, Tabasco and cheese and cook just until the cheese melts into the soup.
Remove from heat and pour in the beer and stir.
*We do not recommend an IPA for this soup as it will add a bitter taste.