How to make it

  • Heat butter in a heavy 5-quart soup pot.
  • Add onions and garlic and sauté until onions are translucent.
  • Add celery and carrots and cook for 3 minutes.
  • Stir in flour.
  • Add broth to soup pot and bring to a boil over high heat.
  • Add beer, Worcestershire, milk and cream.
  • Reduce heat to low and simmer for five minutes.
  • Add sugar, mustard, fennel and cayenne and cook for one minute.
  • Add cheese slowly, whisking constantly until the cheese melts and soup begins to bubble.
  • If soup seems a little too thick, add additional broth or warm milk.
  • Can be refrigerated and reheated if you slowly heat it on the stove, whisking constantly to keep the cheese from separating.

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    " It was excellent "
    momo_55grandma ate it and said...
    great recipe love the flavor combo thanks
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