Cheddar Ale Soup

Directions

Note: Wash hands with soap and water.
1. In a skillet or microwave, cook bacon until crisp, crumble and set aside.
2. In a large saucepan over medium heat, add butter. Once melted, add onion, carrot, celery and bay leaf and cook for 4 minutes, stirring often, or until vegetables are translucent and softened. Stirring constantly, add in flour and cook for 1 minute. Gradually whisk in beer and cook for 1 to 2 minutes or until mixture is bubbling and thickened, whisk in milk, chicken broth and dry mustard. Bring soup to a simmer, stirring often so it doesn’t scorch the bottom of the pan. Add cheese, a handful at a time, and stir until cheese is melted and soup is hot, do not let soup boil. Remove from heat, remove and discard bay leaf and season with salt and pepper. Serve topped with crumbled bacon.
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