From John McKevitt
Makes 1 gallon
[Ed: Forgot to get a pic of this. Whoops. But, wow — it was so rich and smoooooth! Historically I’ve never been a big cheese soup fan. But I think I’m coming around. ]
Ingredients6 ounces unsalted butter 6 ounces minced onions 3 ounces thinly sliced mushrooms 2 ounces rough-cut celery 1 ounce minced fresh garlic 6 ounces all-purpose flour 96 ounces chicken stock 8 ounces dark beer 2 pounds grated cheddar cheese ½ ounce dry mustard 8 ounces heavy cream, hot Tabasco sauce, as needed worcestershire sauce, as needed salt ground white pepper
In a large soup pot heat the butter over medium heat. Sweat the onions, mushrooms, celery, and garlic until the onions are translucent.
Add the flour and cook to make a blond roux, about 12 to 14 minutes, whisking constantly to work out any lumps. Add the stock gradually, continuing to whisk. Simmer 45 minutes, or until the soup has a good flavor and velvety texture. Strain through a fine mesh sieve. The soup is now ready to finish, or may be refrigerated for later use.
Return the soup to a simmer. Add the beer and the cheese and continue to heat the soup gently until the cheese melts. Do not boil.
Blend the dry mustard with enough water to make a paste. Add the mustard mixture and the cream to the soup and bring the soup back to a simmer. Adjust the consistency with stock as required.
Season the soup with the Tabasco, Worcestershire, salt, and pepper as desired.
Serve in heated bowls or cups with rye croutons.