- 1 yellow onion, finely diced
- 2 celery stalks, finely diced
- 2 carrots, peeled and finely diced
- 1/3 cup all-purpose flour
- 1 3/4 cups milk
- 1 3/4 cups chicken stock
- 1 bottle (12 fl. oz.) ale
- 1 Tbs. Worcestershire sauce
- 1 tsp. dry mustard
- 1 1/4 lb. sharp cheddar cheese, grated
- Salt, to taste
- Cayenne pepper, to taste
In a stockpot over medium-low heat, melt the butter. Add the onion, celery and carrots and cook, stirring occasionally, until very soft, 10 to 15 minutes. Stir in the flour and cook for 3 to 5 minutes. Increase the heat to medium-high and whisk in the milk and stock. Bring to a simmer and cook, stirring often, until thickened, about 10 minutes.
Using an immersion blender, puree the soup until smooth. Strain the mixture through a fine-mesh sieve into a large bowl. Return the mixture to the pot and set over medium heat.
Add the ale, Worcestershire and mustard and simmer for 5 minutes. Whisk in the cheese 1/2 cup at a time, letting each addition melt before adding more; do not allow the soup to boil. Season with salt and cayenne.
Ladle the soup into warmed bowls and serve immediately. Serves 4 to 6.