Ingredients
-
1 1/2 cups diced carrots
-
3 tablespoons minced garlic
-
1 teaspoon Tabasco sauce
-
1/8 teaspoon cayenne pepper
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
-
4 cups chicken broth
-
1.5 (12 ounce) bottles beer
-
1/3 cup butter
-
1/3 cup flour
-
4 cups whole milk
-
6 cups shredded sharp cheddar cheese
-
1 tablespoon Dijon mustard
-
2 teaspoons Worcestershire sauce
-
1 1/2 cups diced sweet onions
Instructions
- 1. In a large suacepan over medium heat, stir together carrots, onion and garlic. Stir in Tabasco, cayenne pepper, salt and pepper. Pour in chicken broth and beer, simmer until veggies are tender, remove from heat (about 12-15 minutes).
- 2. Meanwhile, heat butter in large soup pot over medium heat. Stir in flour with a wire whisk. Cook, stirring until the flour is light brown, about 4 minutes. Gradually stir in milk, so it does not scorch, until thickened. Remove from heat, and stir in cheese, keeping warm.
- 3. Stir beer mixture into cheese mixture. Stir in Dijon and Worcestershire sauce. Bring to simmer. Augment spices to taste, cook 10 minutes.