1 cup onions, minced
½ cup celery, minced
½ cup flour
1 stick butter
1 bottle Harp Beer
3 cups chicken stock
1 tsp. dry mustard
1 tsp. Worcestershire sauce
16 oz. Sharp cheddar, shredded (Tillamook is what I used)
8 oz. extra sharp cheddar, shredded (Cabot Vintage Choice)
2 cups cream
Cooked bacon for garnish
Green onions (tops only), thinly sliced
In a stock pot over medium heat add butter, onions and celery sauté until softened. Add flour, whisk and cook for about 3 minutes, whisking often. Whisk in beer slowly and same with the chicken broth, bring to a boil then reduce heat to a simmer and cook for 15 – 20 minutes. Then add dry mustard and Worcestershire then add cream while whisking and then cheese a good handful at time until all added keep whisking until smooth and cheese has melted. Cook for about 10 minutes more. Taste, season with salt and pepper etc., if too thick add more broth, beer or cream, too thin add more cheese. But nothing extra was needed; garnish each bowl with bacon and green onions.
Let me say the bacon really put this soup over the top, serve with the Harp Beer Bread and your good to go…Enjoy!!! Cheers!!