Beer and Cheese Soup

6 Tbsp. Butter
1 small Onion finely chopped
2 Carrots chopped
1 Leek finely chopped
Salt & Pepper to taste
1/3 cup Flour
3 cups Milk
10 oz. Sharp Cheddar Cheese, grated
One 12 oz. bottle of Beer
2 Tbsp. Mustard

In a large pan, melt the butter and then add the onion, carrot and leeks, stirring until soft. Add the salt and pepper to taste. Add the flour and stir until thick–about 2 minutes. Pour in the milk and cheese and whisk constantly. Add the beer and mustard, turn up the heat to medium-high, whisk until the soup comes to a boil. Reduce and simmer, whisk occasionally until thick and creamy. And Enjoy!

Our best recommendation for the beer to use in this recipe is a farmhouse or session ale. Or, a brown ale. Choose a beer that emphasizes malt, not hops. An English-style brown or amber ale will work just fine.

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