Cheddar Cheese Soup

Directions

1. Heat the butter in a soup pot over medium heat, add the mirepoix, and sweat, stirring occasionally, until tender, 10 to 12 minutes.
2. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
3. Add the flour and cook, stirring constantly, for 5 minutes.
4. Add the stock, and whisk to remove any lumps. Simmer over low heat for 30 minutes.
5. Remove the pot from heat and stir the cheese.
6. Combine the beer, mustard, Worcestershire, and Tabasco in a bowl and add to the soup. Strain through a fine-mesh sieve into a clean pot or storage container. The soup is ready to finish and serve now, or it may be rapidly cooled and held under refrigeration for up to 2 days for later service.
7. To finish the soup for service, return it to a simmer. Add the cream and cook the mixture gently for 5 minutes. Taste the soup and season with salt as necessary. Serve the soup in heat bowls or cups.