Robert Irvine's Cheesy Beer Soup

A velvety pub-style cheddar soup spiked with beer and finished with a hint of mustard.

Ingredients

• 4 tablespoons unsalted butter
• 1 small onion, finely diced
• 2 stalks celery, finely diced
• 1 carrot, finely diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 (12-ounce) bottle lager beer
• 4 cups chicken stock
• 1 cup heavy cream
• 4 cups shredded sharp cheddar cheese
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Kosher salt and freshly ground black pepper
• Croutons and chopped chives, for serving

Directions

1. Melt the butter in a large pot over medium heat. Add the onion, celery, carrot, and garlic and cook until softened, about 7 minutes.
2. Stir in the flour and cook 2 minutes to remove the raw taste.
3. Slowly whisk in the beer and stock and bring to a simmer, stirring, until slightly thickened, about 8 minutes.
4. Reduce the heat to low, stir in the cream, then gradually add the cheddar a handful at a time, whisking until smooth (do not boil).
5. Stir in the Dijon and Worcestershire and season with salt and pepper.
6. Serve hot, topped with croutons and chives.

Notes

Based on Robert Irvine’s cheesy soup from Food Network.