Emeril'S Long Trail Cheddar Ale Soup

• 2 tablespoons unsalted butter
• 2/3 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 red bell pepper, finely diced
• 1 teaspoon mustard powder
• 1 tablespoon hot sauce
• 6 cups water
• 9 ounces long trail ale
• 4 cups chicken stock
• 1 cup parmesan cheese, grated
• 1/2 cup monterey jack cheese, shredded
• 1 cup cheddar cheese, shredded

1. In a large covered Dutch oven over medium high heat, add the butter and flour, stirring to create a roux.
2. Add the onion, red pepper, mustard powder, and hot sauce. Continue to stir and cook an additional 5 minutes.
3. Slowly whisk in the water, ale and chicken stock and bring to a simmer.
4. Add the Parmesan cheese.
5. Reduce heat to low and add the Jack and cheddar slowly, whisking constantly.
6. When all cheese has been added, whisk the mixture for 2 minutes or until all of the cheese is incorporated.
7. Turn off heat and let stand for 5 minutes.

unsalted butter, allpurpose, yellow onion, red bell pepper, mustard powder, hot sauce, water, trail ale, chicken stock, parmesan cheese, monterey jack cheese, cheddar cheese

Taken from www.food.com/recipe/emerils-long-trail-cheddar-ale-soup-436241 (may not work)