Beer Cheese Soup

Ingredients

• 4 Tablespoons unsalted butter
  
  
• 1 carrot, finely chopped
  
  
• 1 large yellow onion, diced
  
  
• 2 cloves peeled garlic, minced
  
  
• 1/4 cup all-purpose flour
  
  
• 1 cup milk
  
  
• 1 cup half-and-half
  
  
• 16 ounces beer
  
  
• 1 Tablespoon Dijon or stone-ground mustard
  
  
• 10 ounces sharp cheddar, shredded
  
  
• Salt & Pepper
  
  

Instructions

Melt the butter in a large pot over medium heat. Add the carrot, onion, and garlic; saute 10 minutes.

Add the flour and stir well. Cook, stirring frequently, for 3 minutes until the flour turns golden brown.

Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined.

Turn the heat up to medium-high and add the beer and mustard. Bring to a boil, whisking frequently until foam subsides.

Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese a handful at a time. Taste and add salt and pepper as needed.