Cheddar-Ale Soup

• 1 tablespoon olive oil
• 1/2 yellow onion, diced
• 1 garlic clove, minced
• 1 cup diced carrot
• 2 celery stalks, diced
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 2 cups 1% milk
• 12 ounces pale ale (like Bass)
• 8 ounces 50% reduced-fat sharp Cheddar cheese, shredded
• Toasted whole-wheat bread
• Garnish: additional shredded 50% reduced-fat sharp Cheddar cheese

1. Heat 1 tablespoon olive oil in a large pot over medium-high.
2. Add 1/2 yellow onion, diced, and 1 minced garlic clove; saute 3 minutes.
3. Reduce heat to medium; add 1 cup diced carrots and 2 celery stalks, diced. Saute 5-7 minutes or until soft.
4. Sprinkle in 1/3 cup all-purpose flour; stir.
5. Add 2 cups low-sodium chicken broth; stir.
6. Add 2 cups 1% milk and 12 ounces pale ale (like Bass).
7. Cook 5-7 minutes or until foam disappears and soup thickens.
8. Stir in 8 ounces 50% reduced-fat sharp Cheddar cheese, shredded.
9. Simmer 15-20 minutes; serve with toasted whole-wheat bread and a garnish of Cheddar.

olive oil, yellow onion, garlic, carrot, celery stalks, flour, chicken broth, milk, pale ale, cheddar cheese, bread, cheddar cheese

Taken from www.myrecipes.com/recipe/cheddar-ale-soup (may not work)