Cheddar Ale Chowder

• 4 tablespoons unsalted butter
• 1 onion, finely chopped
• 2 celery ribs, finely chopped
• 2 carrots, finely chopped
• 1/3 cup flour
• 1 3/4 cups milk
• 1 3/4 cups chicken stock
• 1 (12 ounce) bottle Guinness stout
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1 1/4 lbs sharp cheddar cheese (grated)
• 1/2 teaspoon cayenne pepper
• 1 tablespoon sugar
• salt

1. In a large saucepan, melt butter, and saute onion, celery and carrots until soft ( 15 mins ).
2. Stir in flour and cook for 5 minutes.
3. Add milk and stock, stirring constantly and cook until thickened ( 10 mins).
4. At this point you can puree mixture if you want a smooth soup.
5. Add beer, worcestershire sauce and mustard, simmer for 5 minutes.
6. Slowly add the cheddar cheese, but do not let the soup boil .
7. Season with salt and ladle into bowls.
8. Garnish with cilantro or parsley if desired.

unsalted butter, onion, celery, carrots, flour, milk, chicken stock, stout, worcestershire sauce, mustard, cheddar cheese, cayenne pepper, sugar, salt

Taken from www.food.com/recipe/cheddar-ale-chowder-200284 (may not work)